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Class T Y *' 

Book. X^-T 

Copyright N°_ 



COPYRIGHT DEPOSIT. 



The Evening Telegram 

COOK BOOK 

BY 

EMMA PADDOCK TELFORD 

ASSISTED BY 

M. A. ARMINGTON 



ILLUSTRATED 




NEW YORK 

CUPPLES & LEON COMPANY 



•ViV 



LIBRARY of CONGRESS 
Two Copies Heceive* 

JUL 14 1908 

Copyright envy 
OLAS& (X XXc. Wo, 

copy a. ; 



(COPYRIGHT, 1908, BY THE NEW YORK HERALD CO.) 
AH Rights Reserved. 



Table of Contents 



DEPARTMENTS. PAGES. 

Introduction 1 to 6 

Soups 7 to 12 

Fish < 13 to 20 

Poultry 21 to 26 

Eggs 27 to 31 

Meats o 33 to 48 

Vegetables 49 to 77 

Game 79 to 85 

Sauces 87 to 91 

Salads 93 to 99 

Cookies 101 to 103 

Pastry.. 105 to 138 

Bread .... 139 to 151 

Candies 153 to 160 

Preserves and Jellies 161 to 183 

Drinks 185 to 191 

Ices 193 to 198 

Dishes for Invalids 199 to 204 

Menus 205 to 239 

Index 241 to 254 




. 



DO no 



not use the green, outermost stalks 
celery, but those partially 
blanched. Wash and scrape, and 
when you have the equivalent of two 
heads, cut in inch pieces, using a few of 
the leaves, cover with 
a quart of water or 
water and white 
stock, and cook slow- 
ly for three-quarters 
of an hour. When 
tender press through 
a puree sieve, add a quart of hot milk, 
and when it reaches the boiling point 
thicken with two tablespoonfuls of flour 
blended with the same amount of butter. 
Stir constantly until the soup is smooth 
and creamy, add a tablespoonful of minced 
parsley and) a half cup of cream and 
•erve with souffle balls. 



CREAM 

OF CELERY 

SOUP 



FTER washing one pint of the black 
or turtle beans, cover well with cold 
water and let them soak over night. 
In the morning put in the soup kettle ever 
the fire, adding five quarts cold water, a 
half pound of salt 
pork cut in fine pieces BLACK 

and a quarter pound Rp .„ QnTTP 
lean, fresh beef. BLAN bOUP. 
Cover closely and 
cook over a moderate fire for an hour. 
Chop fine one carrot, one small turnip 
and two small onions. Add to the other 
ingredients and continue the cooking two 
or three hours longer. Half an hour be- 
fore serving season with salt, pepper, a 
tiny pinch of mace and a little ground 
clove. Strain through a colander, then 
add a half gill sherry or port. Have 
ready in a hot tureen three or four hard 
boiled eggs sliced, and one lemon cut in 
thin pieces. Pour the soup over them and 
serve with croutons, which are simply 
little cubes of bread toasted to a golden 
brown in the oven. After cutting the 
bread spread on pie tins and watch close- 
ly, shaking the tins from time to time until 
all the pieces are evenly colored. Kept in 
glass cans these croutons may be made 
ahead, as you have a few slices of stale 
bread, and are then always ready for im- 
mediate use. Sometimes very small sau- 
sages are boiled for ten minutes in this 
soup and served one in each plate. 



8 



SOUPS. 



FOR this you can use either the green 
or yellow split peas. Pick over care- 
fully, removing all imperfect ones, 
wash thoroughly, cover with cold water 
and soak over night. In the morning pour 
off the water in 
gpT -pp which they were 

orkT-ra soaked and put into 
PEA SOUP the soup kettle; allow 
- for two cups of the 
peas four quarts cold water, a half pound 
fat salt pork cut in small pieces, and if 
you happen to have it, a ham bone or bit 
of bacon. Cover closely and let simmer on 
the back of the range for five or six hours, 
taking care that it does not scorch. About 
an hour before serving add two medium 
sized onions, chopped, two stalks of celery 
and a sprig of parsley. At the end of 
an hour, strain through a coarse sieve 
and return to the stock pot the soup, 
which will be smooth and creamy. Sea- 
son to taste with salt and pepper, add a 
pint of hot milk or not, as preferred, and 
if liked quite thick, beat in a tablespoon- 
ful flour stirred smooth with a table- 
spoonful of butter. Cook ten minutes 
longer and serve with the croutons. A 
tablespoonful of fine minced parsley 
sprinkled in at the last makes a pretty 
garnish, and quarters of cut lemon passed 
with soup are welcomed by many. 



TAKE two quarts fresh oysters and 
wash through two waters. Strain 
the liquor and add to it two stalks 
celery, chopped fine; four blades of mace, 
black pepper, cayenne and salt to season. 
Simmer five minutes; 

TTTDrTMTA tlien ^^ & Q Uarter 

VIRGIJM1A pound butter rubbed 

OYSTER smooth with two ta- 

SOUP blespoonfuls flour 

and three pints rich 

milk or part cream. 

Let them come to a good boil; stir all the 

time; add the oysters and let them boil 

up once, no more, or they will shrivel. 

Serve at once. 



REMOVE skin and fat from three 
pounds scrag of mutton and cut in 
small pieces, scraping the meat from 
the bones. Put the bones in one kettle 
with a pint and a half of cold water and 
simmer gently. At 
the same time put SCOTCH 
the meat in another ddhtu 

kettle and cover with BROTH 

two quarts of cold 
water. Bring quickly to a boil, skim 
carefully, then add! three-fourths of a 
cup of barley that has been soaking sev- 
eral hours in cold water, and skim again. 
Have ready a scant half cup each of car- 
rot, onion, turnip and celery, cut into 
small dice, and addi to the kettle with the 
meat. Strain off the stock in which the 
bones have been cooking, to be sure no 
splinters of bone get in. Cook together 
in the frying pan two tablespoonfuls of 
butter and a spoonful and a half of flour, 
add a cupful of the strained water grad- 
ually, then when smooth and thickened 
put in the pot of broth. Season with salt, 
pepper and a little minced parsley, sim- 
mer ten minutes longer and serve without 
straining. 



PUT & tablespoonful of butter in a 
stewpan over the fire and then fry 
in it three chopped onions. When 
a golden brown add a cup of tomatoes, a 
carrot, three or four whole cloves, salt 
and pepper to season. 
Put in a dessert FISH 

spoonful sugar, a bay cnTTP 

leaf, sprig of thyme 0UU.P 

and a quart of water. > 
Cook until the carrot is quite soft, then 
add any cold fish, bones and all, or thin 
slices of raw fish, and simmer twenty 
minutes. Toast small pieces of bread, 
enough to cover the bottom of the soup 
tureen. Add a half glass of white wine 
to the soup, strain over the toast and 
serve. 



SOUPS. 



9 



THIS is known to good French house- 
wives as "Soup de la bonne men- 
agere," and it is well named. Its 
ingredients may be varied according to 
materials on hand, but here is an excel- 
lent framework to go 

SAVORY by * ^ ut * nto fine 

dice one large onion, 
oUUr' one g 00( i s ized turnip 

and two small car- 
rots and fry brown in drippings or butter. 
Then add to them a half cup of hot water 
and let simmer about twenty minutes. 
Now put into the soup kettle with half a 
can stewed tomatoes a small cup chopped 
raw cabbage, four stalks celery and a 
bunch of parsely chopped. If you have 
fresh thyme and summer savory, put in 
a sprig of each. Failing fresh herbs, drop 
in for half an hour one of the little soup 
bags that come already prepared for sea- 
soning soups. These are invaluable where 
soups are frequently used. Now if you 
have bones left over from roast beef, 
veal or chicken, add them, taking off any 
meat that clings, cut in small pieces and 
add at the last. Cover bones and vege- 
tables with three quarts boiling water 
and stew gently for foui hours. Then 
thicken slightly with a cupful mashed 
potato or a teaspoonful cornstarch, dis- 
solved in a little cold water, remove the 
bones and seasoning herbs, add the diced 
meat and a teaspoonful minced parsley 
and serve hot. 

WASH three dozen Little Neck clams 
in the shell in c^A water, place in 
a saucepan over the fire add a 
quart of hot water and cook until the 
shells open. As fast as they do so, re- 
move the clams from 
CLAM ^ e sne ^ s an< * chop. 

"RT^OTTT Return the chopped 

" meat to the clam 

broth, with a pat of 
butter, pepper to sea- 
* son, and more salt if 
required. Cook five minutes and serve 
bot or cold in cups with crackers. 



SERVED 
EN TASSE 



PUT into the bottom of a kettle some 
thin slices of fat salt pork and fry 
crisp, but not too brown. Next add 
a layer of potatoes cut in rather small 
pieces, then one of finely sliced onions, 
next one of tomatoes, 
then a layer of finely CLAM 

chopped clams, pref- r Tj nwnFp 
erably Little Neck. tHUWU^K 
Crush a handful of 

pilot biscuit in the hand and spread over 
the clams, repeating this process until the 
kettle is nearly full, seasoning each layer 
of clams with a very little salt and pep- 
per. Over the top sprinkle some of the 
regular chowder spice that comes already 
mixed, or make your own mixture of a 
little thyme, a few tarragon leaves and a 
couple of bay leaves, with a dusting of 
ground cloves. When everything is in 
pour in the juice of the clams and water 
to nearly cover, put on a tight fitting lid 
and stew slowly three-quarters of an 
hour. Uncover, give the chowder a stir 
and serve. 

CHOP fine two cupfuls clams and put 
in a saucepan over the fire in their 
own liquor. Scald and skim, then 
add two cupfuls boiling water, one table- 
spoonful chopped cel- 
ery, a sprig of pars- CLAM 
ley, a bay leaf and 
pepper t o season. 
Bring to a boil, skim, 

strain through a cheesecloth and serve 
in cups with whipped cream on top. 

THIS is made of the framework and 
other left-overs of the turkey. Put 
the carcass and other bones in the 
soup kettle, cover with, cold water, add 
a sliced onion, a cupful of tomatoes, half 
a cupful of well 
washed celery tops, TURKEY 

and salt and pepper 
to season. oUUP 

Simmer gently two 
or three hours, until the bones are clean, 
then strain and serve. 



BOUILLON 



10 



SOUPS. 



GET a shin of beef and have the bones 
cracked. Put over the fire in a 
large kettle with a gallon of water 
(cold), and simmer six hours; skim well. 
Then add two turnips, chopped fine, two 
carrots, one onion, 
"RT7PTT •* wo Irish potatoes, 

all chopped, a pint of 
SOUP tomatoes, a table- 

spoonful of salt, and 
in season a half dozen ears of corn, the 
corn cut from the cob, the cobs to be added 
when ready to thicken, then remove. Just 
before dinner thicken with a little browned 
flour mixed with cold water; boil a few 
moments, add seasoning if necessary, and 
serve. 



WASH, peel and cut four medium 
sized potatoes into small pieces. 
Put into a stewpan with cold 
water to cover, add a teaspoonful salt and 
cook until the potatoes are done. Take 
from the fire, drain 

POTATO °^ ^ e wa ^ er ' masn 

and turn over them 
SOUP a pi n t of milk sea- 

soned with a tea- 
spoonful chopped onion, celery or celery 
seed that has been scalded in a double 
boiler. Mix well, season to taste, thicken 
with a tablespoonful of flour melted with 
a tablespoon full of butter, add a table- 
spoonful minced chives or parsley and 
serve with croutons or crackers. 

CONSOMME proper is a double stock 
—that is a broth prepared from beef 
and chicken or veal. The meat and 
vegetables are cooked to pieces so as to 
extract every bit of the flavor. The broth 
is then cleared from 
every particle of fat 
CONSOMME and clarified until 
as clear as amber. 
• Here is a reliable 
recipe for consomme that may be altered 
a little according to materials on hand :— 
Four pounds lean beef, preferably from 



the shin ; four pounds knuckle of veal or 
a little smaller quantity of fowl, four 
quarts cold water, an eighth of a pound of 
lean ham or bacon chopped, a half dozen 
each cloves and peppercorns, one bay leaf, 
three onions, one carrot, one turnip, two 
stalks celery, three sprigs parsley, a table- 
spoonful salt, a bunch kitchen herbs, 
three eggs (whites and shells), the rind 
and juice of one lemon. 

Wipe and cut the meat in small pieces, 
wash, peel and cut the vegetables in thick 
slices. Put the bones, marrow and part 
of meat in the stock pot and cover with 
the water. Meanwhile brown the vege- 
tables in a little dripping or some of the 
ham fat, then brown the remainder of the 
meat. Add to the contents of the kettle 
together with the various seasonings and 
simmer five or six hours until the meat is 
in rags. Strain and, when cold, remove 
the fat. 

Heat the soup again, mixing with it the 
whites of the eggs with the crushed shells 
and the lemon. Boil ten minutes, strain 
through a fine strainer, heat again and 
serve with slices of lemon. 



FOR this you can use a pint of fresh 
corn, cut from the cob, or a pint of 
this vegetable canned. Add to a pint 
of plain white stock or simply water, let 
it come to a boil and cook ten minutes. 
Meantime, add a 
sliced onion to a CREAM OP 
quart of m'lk in the 
double boiler and CORN 

heat to the boiling 
point. Thicken with 
a tablespoonful flour 

blended with a tablespoonful butter, cook 
until creamy, add a little of the hot stock 
in which the corn has cooked, then stir in 
with the corn. Cook ten minutes, strain 
through the puree sieve, pressing through 
as much of the corn and onion as will go. 
Add a tablespoonful cream or butter and a 
cupful half-inch cubes toasted bread and 
serve as hot as possible. 



PUREE 



SOUPS. 



11 



IN making stock fresh, lean and juicy 
meats, preferably beef, with a little 
veal and ham, produce the best re- 
sults. Cracked bones, especially the mar' 
row and gristle, should be used, as they 
furnish the richness 
and body necessary 
SOUP STOCK to solidify the stock 
into jelly when cold. 
Meat aione gives 
simply a broth like beef tea. The propor- 
tions of meat and bone should be about 
equal in weight and a quart of cold fresh 
water is allowed to every pound of meat 
and bone. In most families where roasts of 
beef, steaks and poultry are freely used 
there is usually material enough to keey 
the stock pot supplied without purchasing 
meat especially for it. 

When fresh meat is bought for stock 
select a piece from the shin of beef or 
lower part of the round and have the 
butcher crack the bone. 

Wipe the meat with a cloth wrung out 
of cold water, then cut the meat in small 
pieces. Wash the bones to remove any 
small bits that may adhere. 

Put the bones in a kettle and pack the 
meat about them. This may be all beef 
or beef and veal in equal proportions, or 
simply beef and veal knuckle bone and a 
ham bone chopped in pieces. 

Now pour in the cold water and bring 
very slowly to the boiling point. If you 
are going to make a clear soup, like con* 
somme, skim carefully as soon as the 
scum gathers. Do this three times, add- 
ing a quarter glass of cold water each 
time to bring the scum to the surface. 
If you are not particular about the clear- 
ness of the soup it is not necessary to skim 
more than once, as the scum is but the 
albumen and juices of the meat which 
have been drawn out and mixed with the 
cold water. 

The next step is to add the seasonings, 
which may be used in these propor* 
tions:— For every quart water allow an 
even teaspoonful salt, a tablespoonful 
each chopped celery, onion, carrot, tur- 



nip and parsnip, a few chives, four sprigs 
parsley, two peppercorns and two cloves, 
a bay leaf and a teaspoonful mixed 
herbs. 

One of the little spice bags that come 
with herbs all properly proportioned is 
best, but failing that you can make youi 
own combination of sweet basil thyme 
and summer savory tied *n a little cheese- 
cloth bag. Now push back on the range, 
simmer gently for five hours until the 
meat is in rags, strain carefully through 
a cloth or fine sieve. 

While cooling set the jar in a cool 
place (not the ice box) and leave un- 
covered. It keeps better to cool quickly. 
When quite cold it may be put in the ice 
box. If you are going to use it at once 
the fat may be removed when cold, but 
if it is to be kept several days the fat, 
by excluding the air, hel-ps to preserve 
the stock. 

BOUILLON proper is always beef 
broth prepared from boiled beef 
with vegetables to season. As 
neither meat nor vegetables are boiled 
longer than necessary to cook them, an 
extra allowance' of 
bone and sinew is 
added in order to BOUILLON 
get out as much 
gelatine as possible. 

To make bouillon for serving eight per- 
sons allow five pounds good fresh beef 
from the middle of the leg, two pounds 
bone (have the butcher break them), two 
quarts and a half cold water, a heaping 
teaspoonful salt, a small bunch kitchen 
herbs or a spice bag, two cloves, two pep- 
percorns, one onion, one stick celery, or 
a teasponful celery salt, one small carrot 
and a half turnip. Lay the bones in the 
pot first. Wipe the meat, remove ali fat 
and cut in small pieces. Lay on the bones, 
cover with cold water, add the salt and 
place on the range where it will come 
slowly to a boil. As soon as the scum 
rises, remove, and, if the liquor boils too 
fast, pour in a quarter cup cold water to 



12 



SOUPS. 



check the boiling and make the scum rise. 
Repeat twice. Now add the seasoning 
herbs and sliced vegetables and simmer 
gently, not boil, for three or four hoars. 
Remove vegetables and herbs before they 
cook to rags, leaving the meat only in the 
kettle until the end of the process. Dur- 
ing the cooking, the meat should boil down 
to but three and one-half pints. 

Strain, pour into a perfectly clean ves- 
sel and, when cold, remove the fat. When 
ready to serve heat and pour in cups. 

COVER the shell and claws of a lob- 
ster with a quart of cold water to 
make a foundation for the soup. 
Heat a tablespoonful butter in chafing 
dish blazer or a saucepan; stir in a 
tablespoonful flour 

"LOBSTER an ^ co °k un ^ **• * s 



BISQUE 
OR PUREE 



bubbly. Add a cup- 
ful of the strained 
liquor obtained from 
cooking shell and 
— claws and stir until 
smooth and thickened. Add a cupful lob- 
ster pickings from the shell, with salt and 
pepper to taste, and simmer about five 
minutes. Add a cupful warm nrlk, boil 
up once and serve. A little lemon juice 
may be added at the last moment if de- 
sired. This makes a pint, just enough to 
serve two persons. 

PUREES are among the most nourish- 
ing of soups. They may be made of 
flesh, fish, game, fowl, vegetables or 
fruits. The general plan of making these 
soups is the same, so that if the cook 
knows how to make 

PUREES OR a good as P ara S us or 
pea soup she can 

THICK easily manage other 

^OITPS vegetable soups, 

each taking a differ- 

' ent name, according 

to materials. One made of carrots is 

known as carrot puree or Grecy. The use 



of potatoes makes it a Palomentier, or 
with fresh green peas a St. Germain. 
Purees made of shell fish are known as 
bisques. To any of these soups the clear 
soup stock may be used mixed with a 
puree of cooked and strained fish, flesh, 
fowl or vegetable, with or without the ad- 
dition of milk. Purees are usually served 
with croutons of toasted bread or souffle 
balls. 



TAKE four large red carrots, two po- 
tatoes, two onions and two sticks 
celery. Cut up and fry brown in 
beef drippings. Then put all into a sauce- 
pan with a quart of hot water ; cook until 
the vegetables are 
quite soft and press CARROT 

through a puree 
sieve. Return to PUREE OR 
the fire; add two POTAGE 

cloves, a tablespoon- a t a CRECY 
ful of butter, two A ^^ v^jxxl,^ 
tablespoonfuls finely 

minced parsley, with a little sugar, salt 
and pepper to season. Have ready a pint 
of milk heated and thickened with a tea- 
spoonful cornstarch or tablespoonful flour, 
add to the soup, bring to a boil and serve 
with croutons or souffle balls. 

THESE are usually served cold in 
small glass bowls or bouillon cups. 
Stew the fruit, berries, apples, 
prunes, peaches, cherries— what you will- 
in water until tender, using as much 
water as you have 
fruit. Press through FRUIT 

a puree sieve, then -DTTT3T7T7Q 

thicken with corn- ^UKJ^H-fc 

starch or arrow root, 

allowing a level tablespoonful to each pint 
strained juice and pulp. Sweeten to taste, 
cook until clear and, at the last, add a 
tablespoonful lemon juice or wine. If 
tapioca or sago is used for the thickening 
it will require longer cooking than the 
cornstarch. 




r AKE a cup and a half of raw salt 
codfish and pick up. Peel and cut 
into small pieces three cups of raw 

potatoes. Put potatoes and fish in a 

stewpan, cover with boiling water and 

cook until potatoes 



CODFISH 
BALLS 



T 



SALT 
MACKEREL 



O bake salt mackerel, soak in cold 
water over night, the split side 
down. Cut off fins and tail. In 
the morning wash and put in a shallow 
baking tin, split side up. Pour three gills 
of milk over it and 
put in a moderate 
oven. Cook twenty 
minutes. Mix to- 
gether a tablespoon- 
ful each butter and flour, season with 
pepper and stir smooth with two table- 
spoonfuls hot milk. Add to the milk in 
the pan. Cook ten minutes longer, slide 
the fish on to a hot platter and pour the 
sauce around it. If preferred, the mack- 
erel may be baked in a tomato sauce in- 
stead of the milk. 

To broil, soak over night, wash and 
wipe dry. Broil over a clear fire ten or 
twelve minutes, putting the split side to 
the fire first. Season with butter and 
lemon juice and serve hot with baked or 
creamed potatoes. 



are done. Pour off 
the water, stand on 
back of stove five 
minutes to dry and 

steam, then mash and beat until fish and 
potatoes are fine and light. Add butter 
the size of an egg, one egg unbeaten, pep- 
per and more salt, if necessary. Beat al- 
together until as "light as feathers," then 
shape in a tablespoon without much 
smoothing. Have ready a kettle of boil- 
ing fat, drop the balls in. not more than 
four or five at a time, and fry about a 
minute. It is easier to use a wire basket 
for the frying. Drain dry on kitchen 
paper, and serve with gherkins or sliced 
green tomato pickles. Somewhat similar 
are the codfish puffets. Mix in the same 
way as the balls, but instead of one egg 
use the stiffly whipped whites of two 
when mixing. Shape the fish mixture 
into round biscuits like cakes and flour 
both sides. Have ready some crisp slices 
of fat salt pork and the drippings. Keep 
the pork hot while the puffets are quickly 
browned in the hot dripping. Drain on 
paper, arrange on a hot platter with a 
slice of the crisped pork under each puffet 
and a tiny pickle on top. 



13 



14 



FISH. 



TO bake these whole, clean thoroughly, 
drawing the intestines' out at the 
gills, but do not split. Make a 
dressing from one cup of bread or cracker 
crumbs, two tablespoonfuls of melted 
butter and a sea- 
BAKED soning of salt, 

pepper, lemon juice, 
FISH parsley, onion, pick- 

.es or celery, to 
suit. There are no hard and fast rules 
about a dressing. Use what you have 
on hand and what the family likes. Fill 
the fish with this, then skewer or tie, to 
hold in place. Every housekeeper should 
have a special pan for baking fish and an 
iron sheet with rings at the ends for 
handles-, just the size to slip into the drip- 
ping pan. Failing this, put a broad strip 
of cheesecloth across the pan before lay- 
ing in the fish. This will enable you to 
lift it out, when done, without breaking. 
As fish bake through more evenly if 
placed upright in the pan instead of on 
the side, they hold in place better if 
skewered into the shape of the letter S. 
To do this it Is necessary to leave the 
head on, then pass a threaded needle 
through it, then through the middle of 
the body, and lastly the tail, draw tight, 
then fasten the ends. 

Put two or three thin slices of fat salt 
pork under the fish, cut gashes in the fish 
two inches apart on each side, fill these 
with tiny strips of fat salt pork, or, better 
still, brush the whole fish with olive oil, 
then dust with salt, pepper and flour. 
Put int® a hot oven without water, pro- 
tecting the tail with a piece of oiled 
paper. As soon as the flour browns 
teghtly begin basting and continue doing 
this at ten minute intervals. The oven 
should be hot and fifteen minutes should 
be allowed to the pound in baking. When 
done, lift carefully on to a hot platter, 
draw out the strings or skewer, remove 
the pieces of pork, garnish with slices of 
lemon and minced parsley, and serve with 
Hollandaise or sauce tartare. 



WHILE this delectable fish tidbit usu- 
ally appears under the name of 
"filet de sole," it is oftener than 
not the less expensive but almost as good 
bass. Wash and wipe the filets dry 
with a clean towel, 
trimming the fins 
close to the filet with KILET 

a pair of scissors. J)]£ BASS 

Dust with salt, and 
lay in a covered dish 

with a minced onion, the juice of a half 
lemon and a tablespoonful finely cut pars- 
ley and thyme. Let stand half an hour. 
Twenty minutes before serving wipe dry 
again, dust lightly with flour, dip in well 
beaten egg 9 then roll in fine bread crumbs. 
When all are prepared, fry in boiling hot 
lard until a delicate brown on both sides. 
Arrange on a hot dish and serve with 
parsley and lemon or sauce tartare. 

German Way of Cooking Black Bass. 

For two pounds of bass cut in filets, 
allow a quart sweet brown beer, a tea- 
spoonful butter, a small onion sliced, six 
allspice, a bay leaf and a piece of honey 
cake, two inches square, grated. Put 
beer and fish in the fish boiler and atM 
salt, pepper and the allspice. Add onion, 
butter and bay leaf; cook fifteen minutes, 
add crumbed honey cake; cook fifteen 
minutes longer and serve. 

MACKEREL as usually cooked is a 
dry dish, but prepared in this way 
is moist and delicate. Wash the 
fish and bake without any water in the 
pan, excepting that used for basting. When 
nearly done, pour 
thick cream over the txttttttt 

fish and return to WrtllJir 

the oven. Scald a MOUNTAIN 
cup of milk and MACKEREL 
thicken with a half 
teasipoonf ul flour 

rubbed with a teaspoonful butter. Pour 
over the fish and serve. 



FISH. 



15 



SELECT good sized fresh smelts, clean 
and wipe dry. Remove the insides 
without splitting the stomach open. 
Stuff with a forcemeat the same as for the 
large baked fish, using a stiff paper cone 
to put the stuffing 
STUFFED * n ' or s ^ un ^ with 

Qlvn7TTe shredded fish, such 

DlYlilri-rl& as haddock or bass, 

mixed with white of 
egg t a little cream, salt and nutmeg. 

Place in a well buttered pan and moist- 
en with melted butter or oil ; add chopped 
parsley and white wine. Bake in a very 
hot oven for ten minutes and serve with 
Hollandaise sauce. 



CLEAN the 
with salt 
then fry 
brown in olive 
Arrange "fish 

FRIED 
SMELTS 



smelts, wipe dry, dredge 
and pepper, roll in flour, 
quickly to a light golden 
oil or salt pork drippings, 
bonie" pattern on a hot 
platter, garnish 
with slices of lemon 
and parsley as-d 
serve with sauce 
' tarfcare. 

WHEN the roe cornea from the 
market parboil in salted water, 
to which a tablespoonfui of lemon 
juice or vinegar has been added. Then 
put in the ice box until needed. This 
preliminary treat- 
gxjlAT) ment not only pre- 

vents its spoiling, but 
KU'ilf lessens its tendency 

to "pop" and splut- 
ter while broiling or frying. To broil, 
brush over with melted butter or olive 
oil, then broil; or, split lengthwise, dust 
with flour or sifted bread crumbs, lay 
into beaten egg and crumbs again, and 
fry to a golden brown in hot pork fat, 
olive oil or butter. 



Shad Roe Croquettes. 

For croquettes, after they have been 
boiled and allowed to get thoroughly 
cold, take off the skins and break the 
tiny eggs apart with a fork. Have ready 



a rich cream sauce, made from two table- 
spoonfuls each of butter and flour, two 
tablespoonfuls of milk and one of cream. 
Season with salt, cayenne and lemon 
juice. Add the prepared roes and let the 
whole mixture boil up a moment. Stir 
in a beaten egg and turn into a shallow 
dish to cool. When perfectly cold form 
into oval balls about the size of a wal- 
nut. Egg and crumb and fry in smoking 
hot fat to a delicate brown. Drain on 
soft paper and serve with cucumber or 
sauce tartare. 

USE for this purpose a plank of some 
hard wood — ash, hickory, cedar, oak 
or cherry— cut in dimensions to fit 
the oven. If you have no family heirloom 
of this kind, charred and seasoned, you 
can buy one in any 
of the housefurnish- PLANKED 
i n g stores. These 
are fitted out with SHAD 

steel rods or bars to 

hold the fish in place. Heat the board 
very hot, turning over and around so that 
all parts will be uniformly warmed. Split 
the fish down the back, lay it skin side 
next the plank and fasten in place. If 
you have no patent contrivance, large 
headed tacks will answer. Brush the fish 
over with olive oil or melted butter and 
sprinkle with salt and pepper. If you 
have a gas stove, cook under the flame; 
otherwise in the oven, unless you are so 
fortunate as to have an open fireplace. 
Keep hot a mixture of melted butter, 
lemon juice and cayenne, and with this 
baste the fish frequently until the surface 
is brown and the fish firm and flaky. 
About twenty-five mWites in a very hot 
oven will be required. When ready to 
serve place the fish, plank and all, on a 
large platter or japanned tray, take out 
the tacks or other fastenings, garnish with 
cress or parsley and lemon and serve as 
quickly as possible with any fish sauce 
preferred. Squeeze a little lemon over the 
fish. The plank should never be washed, 
but rubbed with a dry cloth. 



16 



FISH. 



FREE a pound and a half of salmon, 
fresh or canned, from skin and bone 
and chop fine. Season with the juice 
of a half lemon, a tablespoonful chopped 
parsley, a teaspoonful salt and a dash 
of paprika. Mix 

SALMON w ; n " * ut tw ° c "?, s 

CROQUKTTEv. p u t into a sauce- 
pan two table- 
spoonfuls butter and three of flour. When 
melted and bubbly, add the hot milk and 
stir until smooth and thick. Add the sal- 
mon, stir until hot, then turn out on a 
dish to cool. When quite cold and firm, 
form into croquettes, roll in fine crumbs, 
then in egg and again in crumbs. Fry 
in deep, boiling fat and serve very hot 
with a garnish of lemon and parsley. If 
these are served for the fish course, ac- 
company them with potatoes persillade. 



HADDOCK, which is in season all the 
year, may be boiled, fried, made 
into chowder or baked. In bak- 
ing it can foe left whole and stuffed, or, 
more economically, have head and toack- 

b o n e removed to 
BAKED make into fish stock 

for sauce or soup, 
HADDOCK i then the filets stuffed 

and baked. To do 
this cut off the head, which hardens in 
the baking, then with a sharp knife make 
an incision along the backbone the entire 
length of the fish. Draw the fish away 
from the bone on each side, cutting at 
right angles with the bone. Cover bones 
and head with cold water and let them 
cook while the fish, is baking. For the 
two long strips of flesh left after boning 
and beheading make a stuffing composed 
of one cup bread or cracker erumbs x two 
tablespoonfuls melted butter, a teaspoon- 
ful each chopped parsley and onion, a tea- 
spoonful chopped pickles or a tablespoon- 
ful chopped celery and leaves, one beaten 
^KSy or simply the white of an egg, a salt- 



spoonful salt and pepper and lemon juice 
to season. Add water to moisten, then 
spread on one-half of each slice of fish 
and fold the other half over it. Put one 
on top of the other, skewer together, 
sprinkle with buttered bread crumbs, lay 
in a buttered pan with a strip of greased 
cheesecloth laid under, not only to keep 
the fish from sticking but to assist in lift- 
ing from the pan to the platter when 
ready to serve. Bake fifteen or twenty 
minutes and put on dish with a sauce 
poured around it. To make the sauce melt 
in a saucepan three tablespoonfuls butter, 
add to it three tablespoonfuls flour, and 
when bubbly stir into the mixture a scant 
pint of the fish stock strained from the 
•bones. Season with salt, pepper and 
lemon juice. 



SOAK one pound codfish over night, 
then pick apart in as large flakes as 
possible. Fry a pounded clove of 
garlic in a tablespoonful of lard or to- 
gether with an onion cut fine. Add the 
fish and fry a light 

brown. Have in rriTTOTQW 
readiness four slices CODiFISH 
of bread soaked in WITH 

cold water until soft WALNUTS 
and then the mois- 
ture squeezed out. 

Add to the fish, together with a half cup 
of walnuts chopped fine. Stir well, add 
cream, or even water, to moisten; cook 
five minutes and serve. 



SPLIT large smelts down the back, 
remove the backbones, rub with 
olive oil and season with salt and 
pepper. Broil in a double broiler 
two minutes on a 
side, arrange on a BROILED 
hot dish and garnish 
with fried parsley. SMELTS 

Serve with sauce 
Bernaise. 



SHELL FISH. 



17 



THE secret of success in cooking clams 
is not to overdo them. Long cook- 
ing toughens. Simply cook until the 
edges curl. To make fritters, which 
are excellent for breakfast, supper or 
luncheon, steam the 

CLAM tTK Unti l theiF 

shells begin to open, 
FRITTERS then remove and 
chop, saving the 
clam juice. For a family of four, twenty- 
five clams will be sufficient for a meal. 
Having chopped the clams fine, put into a 
mixing bowl and sift over them two scant 
cups pastry flour. Beat three eggs, whites 
and yolks separately. Add to the beaten 
yolks a cupful of clam juice that has been 
strained through a cheesecloth and a quar- 
ter teaspoonful soda dissolved in a tea- 
spoonful hot water. Stir well, then fold 
in the stiffly beaten whites, adding a trifle 
more flour if the batter seems too thin. 
Have ready a kettle of bubbling hot fat, 
drop in the batter by the teaspoonful, fry a 
deep golden brown on both sides and serve 
with a garnish of sliced lemon, Graham 
muffins or popovers. 



Stand 1 the cup in the centre of a large 
soup plate and range the clams around it, 
five or six to each plate. Garnish with a 
little parsley and lemon. With an oyster 
fork the clams may then be removed from 
the shells, dipped in the liquor and eaten 
with brown bread and butter sandwiches. 
The clams and liquor must be very hot. 



TO make a quart of the mousse you 
will require three or four dozen 
clams, according to size. Put them 
into a kettle with about a pint of cold 
water and cook until the shells open. 
Remove the clams, 
strain the liquor CLAM 

through a cloth and tuti^ttoo-c* 

measure. To two MOUSSE 

and two-third cup- 

fuls clam juice allow one and one-third 
cupfuls whipped cream; put the clam 
liquor in a freezer, season with celery salt 
to taste, and freeze to a mushlike con- 
sistency; stir in the whipped cream, 
freeze five minutes longer, then serve or 
paek in ice and salt until needed. 



SCRUB the clams thoroughly and ar- 
range in a steamer, standing over a 
kettle of boiling water. Let the 
water continue to boil rapidly for fifteen 
or twenty minutes until the clams open. 
Lift out the clams, 

WFAMPn saving the liquor 

b 1 ^AMUrJJ that has fill ed the 

"LITTLE shells, and strain it 

NECKS" through a piece of 

cheesecloth. Pull off 

• the thin skin around 

the edge of the clams, and with the fish 

shears snip off the black encL 

Reheat the liquor, but do not allow it to 
boil. -When ready to serve pour into as 
many small cups as you have individuals 
to serve. Add to each a bit of butter and 
a dusting of paprika or white pepper. 



CHOP twenty-five clams fine 'and sea- 
son with cayenne and a trifle of salt. 
Cook together a tablespoonful each 
butter and flour until "bubbly," and a 
cupful liquid, half milk and half clam 
juice, with a tiny 

pinch of soda, and SCALLOPED 
stir until smooth 
and creamy. Add CLAMS 

the chopped clams 

with a beaten egg. Have ready large clam 
or scallop shells, butter on the inside and 
fill with the clam mixture, smoothing over 
with a silver knife blade. Arrange on a 
baking dish and bake about six minutes, 
or until well browned. Garnish with 
parsley and pass sliced lemons with them. 



18 



SHELL FISH. 



CRABS should always be boiled alive, 
being plunged into cold water. As 
the water warms add a handful or 
two of salt, then cook from twenty to 
twenty-five minutes until bright red in 
color. If thrown at 

BUTTERED once into boilin s 
water they are apt to 
CRABS throw off their claws 

with a sudden jerk, 
which allows the water to soak into the 
flesh. As the scum rises after putting in 
the salt skim carefully. Crabs are usually 
sold ready boiled, which simplifies the mat- 
ter for the cook. In selecting them choose 
those that are firm and stiff and will not 
rattle. The eyes should be bright and 
claws and legs all on. The male crab has 
larger claws than the female, but less body. 
The female has also a broader tail. For 
buttered crabs take the meat from a large 
boiled crab, cut up small and mix with 
buttered crumbs and chopped parsley, hav- 
ing about a third of the bulk of the crab 
meat. Season with cayenne and pack back 
in the shell, spread with softened butter 
and a little lemon juice. Cover with a 
layer of bread or cracker crumbs, with 
more butter on top. Set in a slow oven 
and cook until brown. 



TAKE the meat from the shells of two 
medium sized boiled crabs and cut 
rather fine. Put into a saucepan 
a tablespoonful and a half each of butter 
and flour, and when bubbly add gradually 
one cupful of milk. 

CRAB ^ tir unt ^ Jt Doils > 

CROOTTFTTF* then C °° k gently f ° r 
UKUyUHrllUrb ten minutes. Add 

♦the crab meat, with 
salt and pepper to season, mix thorough- 
ly and turn out on a plate to cool. When 
nearly cold make into little rolls about 
three inches long. When quite cold brush 
over with beaten egg, roll in fine crumbs 
and cook for two minutes in boiling fat. 
Drain a minute on soft paper, then eerve. 



T prepare the terrapin, allow them to 
move about a few moments in luke- 
warm water before plunging in boil- 
ing water. Boil until tender, the small 
ones from twenty to thirty minutes, the 
larger sometimes as 
long as an hour and 
a quarter. Take TERRAPIN 
out on a tray and 
let them drain a lit- 
tle. To open, lay on their backs, heads 
from you, loosen and remove the shells, 
then take out the sand bags and gall, be- 
ing careful not to break the latter. Do 
not use any of the meat on the head. 
That on the neck is good. Separate the 
meat and cut up very fine, with liver and 
entrails. Place all in a stewing kettle 
and barely cover with boiling water. Let 
cook half an hour. Then into the con- 
tents of this kettle mix the following 
dressing:— For two large or fifteen small 
terrapins mash the yolks of three hard 
boiled eggs with one-half pound butter, 
one even tablespoonful salt, one teaspoon- 
ful Jersey pepper or a half saltspoonful 
cayenne. Add three scant tablespoonfuls 
browned flour, and three-fourths pint of 
cream. Stir all until smooth and well 
mixed, then add to the prepared terrapin; 
boil slowly for fifteen minutes, stirring 
frequently. If not sufficiently thick add 
a little more flour. If too thick reduce 
with boiling water. Serve very hot in a 
covered dish, accompanying it with hot 
baking powder biscuit and baked pota- 
toes. 



SLIT a boiled lobster lengthwise and 
pick out all the uneatable parts. 
Open it out flat, drust with salt and 
pepper, place a teaspoonful of butter 
on each half. Place _ 

the halves on a 
gridiron and heat 
slowly over the fire. 
When done, set 



BROILED 
LOBSTER 



them in their shells on a hot dish, garnish 
with parsley and lemon and serve. 



SHELL FISH. 



19 



MAKE a good shortcake batter, using 
two cups pastry flour sifted, with 
two teaspoonfuls baking powder 
and a half teaspoonful salt. Rub in a 
quarter cup butter, then add one egg 
beaten and mixed 
with a scant cup of 
OYSTER m j lk> Spread on a 

SHORT- buttered biscuit tin 

CAKE an( ^ Da ^ e m a Q u i c ^ 

oven. Split and 
, - — spread with butter. 
For the filling, which should be ready by 
the time the cake is baked, scald a quart 
of oysters in their own liquor, skim, re- 
move the oysters and put where they will 
keep hot. Strain the broth and return one 
cup to the saucepan. Mix together two 
tablespoonfuls butter and one of flour, stir 
into the boiling liquor and season with 
salt, pepper and celery salt. Let this just 
come to a boil, add three tablespoonfuls 
cream and the oysters. Stir a moment 
until well heated, fill into the shortcake 
and serve at once. 



THESE are delightful, though not 
half well enough known. Procure 
small mussels, as they are the most 
dedicate ; scrape the shells and wash 
through several waters to remove all the 
grit Put into a 
saucepan and toss TVTTT^^ELS 

over a quick fire for ctui?t T C 

a few moments until IN SHELLS 
the meat comes 

easily from the shells. Squeeze all the 
liquor from them, strain into a saucepan, 
add the mussels and heat, not allowing 
them to cook. Add a little flour to 
thicken, with butter, nutmeg and pepper 
to season. They will not require any 
salt. Glean the mussel shells, cover with 
buttered crumbs, add a layer of the sea- 
soned mussels, then more buttered 
crumbs. Moisten with a little of the 
liquor, place a few bits of butter on top 
with a fine sprinkling ©f dried parsley, 
and cook in a (hot oven until a Dright 
brown. 



PICK out the meat of a lobster, cutting 
in any size desired, and measure two 
cupfuls lightly. Put into the chafing 
dish or a saucepan a rounded tablespoon- 
ful ©f butter, and when melted add the 
lobster meat and a 
half cupful of sherry 
LOBSTER and simmer ten min- 

A LA utes - Beat the yolks 

of three eggs thor- 
oughly and add to 
them a tablespoon- 
ful of .cream, so that they will not curdle. 
Add a scant half cupful of cream to the 
lobster and wine and cook until it bubbles. 
Season to taste with salt and pepper. As 
soon as it bubbles stir in the beaten yolks 
and serve as soon as it thickens, adding at 
the very last, if desired, a tablespoonful 
of brandy. This is a matter of personal 
taste. 



NEWBURG 



PHILA. 



BOIL one large or two medium sized 
lobsters and pick to pieces when 
cold. To make the dressing for them, 
•beat thejoiks of two raw eggs with a tea- 
spoonful salt, a pinch of cayenne, a half 
tablespoonful pow- 
dered sugar and full 
teaspoonful m u s - 
tard wet with vine- LOBSTER 

gar. Add gradually SALAD 

and at first very 
slowly one cup olive 

oil. When quite thick whip in the 
strained juice of one lemon. Beat five 
minutes before adding two tablespoonfuls 
vinegar. Just before serving add to the 
dressing one-quarter cup sweet cream 
whipped to a froth; stir all well together 
and into the lobster. Line a salad bowl 
with the crisp heart leaves of lettuce, put 
in the seasoned meat and cover with a 
little more whipped cream ; if a little more 
acid is liked, four tablespoonfuls of vine- 
gar may be used. 



20 



SHELL FISH. 



TAKE the meat from a medium sized 
boiled lobster and cut in small dice. 
Put into the chafing dish (for the 
lobster and the chafing dish go hand in 
hand) one rounded tablespoonful butter. 
When hot add a 
CTP'R'RTFH tablespoonful minced 
onion, and cook until 
LOBSTER it reaches the yellow 
J stage, but not a 
moment longer. Mix one rounded table- 
spoonful flour with a teaspoonful (or more, 
according to taste) of curry powder and 
stir into the hot butter. Add a cup hot 
milk or thin cream and stir until it thick- 
ens and is smooth and creamy. Add two 
cups of the diced loibster meat, and as 
soon as thoroughly heated serve on deli- 
cately browned slices of toast or crisped 
crackers. 

FOR the cocktails use the small Blue 
Points or cherrystone oysters and 
allow five or a half dozen to each 
cover. Put on the ice until thoroughly 
chilled. For six covers, mix together 
three tablespoonfuls 
OYSTER ea °k vme & ar > grated 

nAPvmATTO horseradish and to- 
CO'CKTAILfS mato catsup. Add six 
- teaspoonfuls lemon 
juice and a few drops tabasco. Have this 
dressing also where it will be very cold. 
When ready to serve put the oysters in 
chilled glasses, pour the sauce over, set 
each glass on a service plate and serve 
with thin slices of buttered brown bread. 

ALLOW to one pint fresh crab meat 
fcwo large tomatoes boiled, one 
large green pepper, one red pepper 
and a tablespoonful of parsley, minced 
fine. Chop tomatoes and peppers, re- 
moving all the 

COLD CRAB pepper seeds - Mix 

_ all the ingredients 

RAVIGOTE together with may- 
onnaise to make 
Quite moist. Season with salt and pap- 



rika. Fill cleaned crab shells with the 
mixture, heaping it, and garnish with a 
little cut pickle and cut lemon. A couple 
of anchovies may be added to the top 
©f each one, if preferred. This will 
make aix shells. 



FOR one hundred large oysters alio* 
one pint white wine vinegar, one 
large red pepper broken into small 
bits, two dozen each whole cloves and 
black peppers and a dozen blades of mace. 
Put the oysters with 
their liquor into a PICKLED 

porcelain lined kettle 
and bring slowly to OYSTERS 

the scalding point, 

but do not allow them to boil. Remove 
the oysters when at their plumpest, just 
before the edges begin to cockle, and set 
aside to cool. Strain the liquor, return to 
the kettle, add the vinegar and spices, 
bring to a good scald and pour over the 
oysters when almost cold. Cover the jar 
that contains the oysters and set in a cool 
place until the next day, and then put up 
in glass cans and set in a cool, dark place. 



TAKE the lobster meat carefully from 
the shell, avoiding the stomach, 
which is usually called the "lady," 
and the intestines. Cream together a 
large tablespoonful and a half butter, 
a tablespoonful flour 
and a pint hot milk LOR^TFR 

and stir constantly 
until the mixture FARCIE 

thickens. Take from 

the fire, add the beaten yolks of two eggs, 
with salt, pepper or paprika to season. 
Mix thoroughly with the meat and return 
to the shell that has been carefully 
trimmed and cleaned. Brush over with 
white of egg, dust with fine crumbs and 
brown quickly. 




ULTWi 




FOR roasting, select a dry picked 
chicken not over a year and a half 
old. Remove all the pin feathers, 
singe thoroughly, wash well inside and 
out, reject the tips of the wings, cut off 
> the neck close to the 



ROAST 
CHICKEN 



body, draw up the 
skin and skewer to 
the back. 
Dust the inside of 
the chicken with salt, pepper and a little 
poultry seasoning. If stuffing, is not de- 
sired — and this is a matter of taste, many 
good cooks preferring to dispense with it 
—rub the outside of the fowl with olive 
oil, dust with salt and pepper, then pow- 
der thickly with flour. Truss the wings 
and legs close to the body, lay in a drip- 
ping pan with one or two thin slices of 
fat salt pork. Put the fowl breast down 
so that the juices may run into the breast. 
Put a half cup boiling water in the pan, 
then cover. If you have no covered 
roasting pan, improvise one from two bak- 
ing pans or a stew kettle laid over the 
pan. Before laying the chicken in protect 
it with sheets of paraffine paper or strips 
of old muslin moistened with olive oil. 
Roast in this way for an hour and a quar- 
ter, then remove the covers and brown 
the chicken, basting often. 



CUT in pieces as for a fricassee. Put 
into a frying pan two tablespoonf uls 
olive oil or butter, and when hot 
add a couple slices of onion, brown slightly, 
then add the pieces of chicken, part at a 
time. Brown lightly 

on both sides. As CHICKEN EN 
fast as done re- PACC!17 r, nT1[? 
move and add more. CAS'SERO-LE 
When all a r em- 
browned arrange in a casserole together 
with a pint peeled button onions and a 
cupful carrots cut in narrow strips. Cover 
with a pint of stock, or, failing that, a pint 
of hot water in which a teaspoonful beef 
extract has been dissolved. Put on the 
cover of the casserole and bake until nearly 
tender. Have ready a dozen potato balls 
that have been browned in butter, and 
add to the contents of the casserole to- 
gether with a half cup mushrooms, if de- 
sired. A little sherry is also deemed an 
improvement by some. Make a brown 
sauce by melting two tablespoonfuls but- 
ter in a saucepan, adding a tablespoonful 
and a half flour and browning lightly be- 
fore putting in stock enough to make a 
smooth, creamy sauce. Season to taste 
with salt and pepper and add to the con- 
tents of the casserole or serve separately 
in a sauceboat. Serve the chicken directly 
from the casserole. 



21 



22 



POULTRY. 



SPLIT the chicken down the Dack, sea- 
son with salt and pepper, and 
dredge well with flour both sides. 
Put into a bake pan a small cup stock and 
a quarter pound butter. Arrange the 
s giblets on the bottom 

SMOTHERED ^^^ 

CHICKEN Cover the pan close- 
Ay and baste every 
ten or twelve minutes. Allow about fif- 
teen minutes to the pound in roasting. 
When tender take out the chicken and lay 
on a hot platter. Mash the giblets, add a 
cup rich cream and serve with buttermilk 
or beaten biscuit. 



PREPARE as for broiling; then cut 
fnto joints, wipe dry, season well 
with salt and pepper, dip into 
beaten egg ; then roll in fine bread crumbs. 
Place in a well but- 

rmriTFKr tered pan ' pour olive 

UrtlUJ^HrJM oil or melted butter 

A LA over them and bake 

BALTIMORE * n a stea( ^ y oven tor 
twenty-five minutes. 

~ When tender re- 
move to a hot dish. Make a good cream 
gravy to pour over the chicken, and serve 
with corn fritters and thin crisped slices 
of bacon. 

FOR broiling, the chickens must be 
small and young, as they are split 
down the back. Remove all the 
feathers and cut the oil bag out. Crush 
the breast bone with a blow from a 
mallet or rolling pin 
npAjj -pj\ to flatten the bird 

evenly, or, if an ex- 
CHICKEN pert at boning, re- 

move the breast 
bone. Take out all the bits of lungs and 
dark matter on the inside of the chicken, 
as well as any superfluous fat. Wash in 
cold water and wipe and pat perfectly 
dry. Some cooks advise no washing at 
all, simply wiping with a damp cloth, but 



fastidious housewives usually prefer to 
make sure the bird is quite clean. Sea- 
son with salt and pepper and brush over 
with olive oil. It takes but a little and 
gives a far better flavor than butter, 
which is apt to burn. Place on a greased 
broiler over a clear coal fire or under 
the gas flame, having the* inside of the 
chicken next to the. flame. Do not have 
the fowl too near the flame, as it requires 
Glow broiling, the inside longer than the 
outside. It will take about twenty min- 
utes. Serve on a hot platter. Melt a 
tablespoonful of butter, add a little salt 
and pepper, a teaspoonful each lemon 
juice and minced parsley, and pour over 
the chicken. Garnish with cress and 
French fried potatoes and serve with 
golden brown waffles. 

If there is the slightest doubt about 
the age of the broiler, steam the chicken 
first by laying on a roasting rack placed 
over the dripping pan of boiling water. 
Invert a pan over it so as to keep in the 
steam, and set in a hot oven for twenty 
minutes. At the end of this time rub 
fhe broiler with oil, dredge with salt and 
pepper and proceed as directed above. 



TAKE a chicken weighing about three 
pounds, cut into pieces, clean and 
lay in cold water for a half hour to 
draw out the blood. Drain, dry on a clean 
cloth and put into a stewpan with just 
enough milk and 

water in equal pro- rWTPTTTTM 

portions to cover. V^ni^JS^iN 

It will take about EN 

a quart. Add a CASSEROLE 
small onion with 
three cloves stuck in 

it, a few sprigs of parsley, and a salit- 
spoonful each salt and pepper, and sim- 
mer gently until the pieces of chicken are 
tender. Take out and put where they 
will keep warm while you prepare the 
cream dressing. Put three tablespoonfuls 
each butter and flour in a saucepan and 
stir until blended, but not a particle 



POULTRY. 



browned. Add the broth and a cup of 
cream and stir until smooth and creamy. 
Add more salt if necessary, and, if yon 
like, a suspicion of mace. This matter of 
seasoning depends always upon individual 
taste. A beaten egg may be added or not, 
as preferred, but the sauce must not be al- 
lowed to cook after the egg is added, lest 
it curdle. A half cup mushrooms is fre- 
quently added, but is not essential. 

Now arrange the pieces of chicken on 
a large hot platter. Put the two back 
pieces in the middle of the dish* and ar- 
range on them, one above the other, first 
the neck in two pieces, then the pinions 
and second joints. Rest the legs and 
wings against the side of the square and 
put the pieces of breast on top. Arrange 
the giblets and mushrooms round the base 
with baking powder biscuits split in 
halves. Pour over the sauce and serve. 

HAVE in readiness a cup and a half 
cold boiled chicken chopped rather 
fine. Put into a saucepan four 
tablespoonfuls butter, and when melted 
add a teaspoonful each fine chopped onion 
. and parsley. Cook 



CHICKEN 

CRO- 
QUETTES 



J 



slightly, then add 
seven tablespoonfuls 
flour and cook about 
ten minute^, stirring 
constantly. Add half 



a teaspoonful salt 
and pepper with ground mace and thyme 
to season. Then put in gradually one scant 
quart milk and chicken broth in equal pro- 
portions. 

When smooth and the consistency of 
rich cream gravy add the chicken and a 
hard boiled egg minced fine. Stir well, 
then set away to cool. When quite cold 
mould into croquettes about two and a 
half inches in length, dip in fine bread 
crumbs, then in beaten egg, and lastly in 
crumbs again. Be sure the croquettes are 
thoroughly coated with egg and crumb. 
Fry in deep hot fat. Drain on soft paper, 
tuck a tiny spray of parsley in the end 
of each croquette and serve hot. 



SELECT a tender chicken and cut in 
pieces as for a fricassee. Cover 
with cold water, adding two small 
onions cut in pieces, a bay leaf, a bunch 
sweet herbs and a small stalk soup celery. 
Put in salt and pep- 
per to season, then CHICKEN 
simmer slowly for 
three-quarters of an LUKKY 

hour or until tender. 

Take the chicken up on a hot platter and 
thicken the broth with two tablespoonfuls 
butter stirred with two tablespoonfuls 
flour. Mix a heaping teaspoonful curry 
powder with a little of the broth and add 
to it the yolks of three beaten eggs and 
the juice of half a lemon. When the 
gravy is smooth and thickened stir in 
slowly the curry, egg yolks and lemon, but 
push the kettle back on the stove, so 
there will be no danger of the egg cur- 
dling. Pour the gravy over the chicken 
on the platter and arrange a border of 
rice around its edge. Serve very hot. 



THIS is the best way to cook a duck 
about whose age there is any ques- 
tion. Clean and joint as you would 
a chicken for a fricassee. Put into a 
stewpan with several finely minced slices 
of cold ham or salt 
pork, add water to STEWED 

barely cover, and, 
as the scum arises, DUCK 

remove. Stew 

gently about three-quarters of an hour, 
keeping the stewpan covered. Then add 
a chopped onion, a little minced parsley, 
a tablespoonful catsup, and salt to season, 
and cook another half hour or until ten- 
der. Now mix, until smooth, two tea- 
spoonfuls ground rice or a tablespoonful 
ordinary flour with a wine glass of port, 
stir into the gravy, color a rich brown 
with culinary bouquet, cook until smooth 
and thickened, turn into a deep dish, and 
serve very hot with green peas and 
cranberry jelly. 



24 



POULTRY. 



\ /OTJNG fowls may be roasted or broiled. 
Y Older ones should be stewed accord- 
ing to the directions given for stew- 
ing ducks. To broil a young guinea fowl, 
wash thoroughly and split down the back. 
Wipe dry, flatten 

GUINEA sI !f£ tly ' bTW * ™* 

with olive oil, dust 
FOWLS with salt and pepper, 

dredge with flour and 
broil over a clear fire. Cook about fifteen, 
minutes, then pour over, when in a dish, a 
rich brown gravy and garnish with mashed 
potatoes in little mounds ; use watercress 
also. To roast them, fill with any dress- 
ing preferred. Rub over with olive oil and 
dust with salt and pepper. Sprinkle well 
with flour and put in a hot oven for an 
hour and a half, basting frequently. The 
giblets should be cooking meantime in 
water to cover. When the fowl is roasted 
season the gravy with onions and parsley. 
Add the finely minced giblets and thicken 
with browned flour or color with the cul- 
inary bouquet. Serve currant or grape 
jelly with guinea fowl. 



SCREEN goose from three to four 
months old is a great delicacy and 
is cooked like a game bird without 
stuffing. Season inside and out with salt 
and pepper, put half a white onion inside 
to absorb any strong 
nAAPrn taste, dredge the 

KU/iM outside with flour 

GOOSE and roast in a hot 

oven for about an 
hour. Serve with boiled white onions and 
apple sauce. For an older goose, and 
even so it should not be more than a year 
old, you may use the time honored stuffing 
of potatoes and sage. 

Having thoroughly cleaned and washed 
the bird in soda water, remove all the fat 
that can be reached from under the skin 
or inside. This may be saved and tried 
out to use later for goose grease. To make 
the stuffing boil for twenty minutes or 
half an hour a half dozen potatoes. Peel 



and mash, adding to them a tablespoonful 
salt, a teaspoonful pepper, a teaspoonful 
powdered sage and two tablespoonfuls 
white onions minced and fried yellow in 
butter. Mix these ingredients lightly to- 
gether, then bind with two tablespoonfuls 
melted butter. 'Season the goose on the 
inside with salt and pepper, stuff and 
truss. Dredge with salt and pepper and 
a liberal allowance of flour. Dry on a 
rack in a dripping pan and put into an 
extra hot oven to roast. As soon as it 
begins to color pour a pint of boiling water 
under the rack and begin basting the 
fowl. Baste and dredge with flour every 
fifteen minutes, and cook fully two hours. 
When well done and thoroughly browned 
put on a hot platter. Skim off the fat in 
the dripping pan, stir in a tablespoonful 
flour, then add a cupful hot water or stock 
to make the gravy. Strain and serve. A 
dish of tart apple sauce always goes with 
roast goose. Other good stuffings for 
roast goose are potatoes and walnuts and 
prunes and rice. 

S'FLNiE plump hen turkey should al- 
ways be selected in preference to the 
male bird. While some advanced 
cooks now advise roasting turkey without 
any stuffing, most people cling to the 
dressing. This may 
be the dry Philadel- RO'AiST 

phia stuffing, chest- TTTPTCFV 

nut and marrow, ± u ■ K ""> 11 ' x 

oysters, potato, cel- 
ery, rice, almost any combination, in fact, 
that individual preference dictates. For a 
chestnut stuffing peel fifty or sixty of 
these nuts, blanch by putting in boiling 
water until the skins are loosened, then 
remove them between thumb and fore- 
finger. Now put the nuts in boiling water 
and cook until tender. Drain and chop 
very fine. Empty two marrow bones, cut 
the marrow in small pieces and mix with 
the nuts. Season with salt and pepper, 
moisten slightly with sweet cream and fill 
the turkey, taking care not to press the 
dressing in too closely. 



POULTRY. 



25 



•Should you prefer the dry Philadelphia 
stuffing, which is a marvel of lightness, 
prepare it this way:— j Crumb fine two 
quarts stale bread. Season with two even 
tablespoonfuls salt, teaspoonful pepper, 
two tablespoonfuls each powdered sum- 
mer savory and minced parsley, and one 
of powdered sage. Rub a cupful of but- 
ter through the crumbs, then fill the cavity 
and sew up. Push the legs close to the 
body and draw the wings back so that 
the breast stands out plump and fair, an 
easy and inviting task for the carver. Rub 
the turkey all over with olive oil, sprinkle 
with salt and pepper and dredge with 
flour. Place on a rack in the dripping 
pan and set in a medium hot oven to 
roast. Baste often with boiling water in 
which a tablespoonful olive oil has been 
placed and after each basting dredge with 
flour. Fifteen minutes is usually allowed 
to the pound in roasting. Place the grb- 
lets in a saucepan over the fire, cover 
with cold water, add a bit of onion and a 
half teaspoonful salt and cook until ten- 
der. Place the turkey on a hot platter, re- 
move thread or skewers. Skim all fat 
from the gravy, thicken with flour and 
add enough of the giblet liquor to make 
the consistency required. Cook five min- 
utes, strain and add the chopped giblets 
with culinary bouquet to color a rich 
brown. Accompany with cranberry sauce 
or jelly. 



NEVER try to roast an old duck. Be 
sure your bird is young and tender. 
If drawn by the butcher see that 
all the pipes in the vicinity of the crop 
are removed. Take out the leaves of ex- 
tra fat, pick, singe 
ROAST and remove pinions, 

TkTTr'i^ Iegs and oil bag * 

U U CIS. Wash the outside of 

the duck in hot wa- 
ter, rubbing vigorously to get out as much 
of the oil as possible. Rinse the inside 
in cold water, then truss after stuffing 



the craw and body with peeled and quar- 
tered apples. These are to absorb the 
strong taste of the duck and are not to 
be eaten. Dredge the duck with salt and 
pepper, rub over with olive oil, then 
dredge with flour and roast in a hot oven, 
basting frequently, for half an hour. 
Serve with orange or olive sauce, green 
peas and fried corn mush or hominy. 

Apple sauce or black currant jelly go 
well with roast duck. If the duck is spe- 
cially fat and heavy treatment of this 
sort is efficacious in removing the grease. 
After trussing place the bird on a rack in 
a dripping pan, in a slow oven. When 
heated through take from the oven and 
prick the duck all over lightly (just 
through the skin) with a fork. Press out 
all the oil possible with the back of a case 
knife. Drain the oil from the pan and 
return the bird to the oven. In fifteen 
minutes again drain the oil from the pan, 
then dredge the bird with flour, put a lit- 
tle hot water in the pan and bake until 
tender. The heat in the oven should be 
quickened as soon as the superfluous oil 
in the bird has been removed. 



Orange Sauce. 

To make the orange sauce that goes so 
excellently with roast duck chop fine 
enough bacon to make a tablespoonful 
and fry with a tablespoonful chopped raw 
onion until the latter is lightly colored. 
Add the juice of an orange, a wine glass 
of port, with some of the drippings from 
the duck freed from grease. Season with 
salt and pepper and serve hot. An orange 
salad is another delightful accompani- 
ment to roast duck. 

A famous dish with bon vivants is 
roast duck carefully boned after roast- 
ing, then the bones with the thighs and 
other inferior portions put into a press 
that comes on purpose and their juices 
extracted and poured over the breast of 
the roasted fowl. In this way the con- 
sumer gets the quintessence of all that is 
excellent in the birds. 



2G 



POULTRY. 



STUFFING for chickens, ducks, tur- 
keys or geese may be made of bread 
with seasonings of celery and pars- 
ley, of bread and sausage or bread and 
ham, oysters or chestnuts. A good bread 
<* dressing is made in 
this way: — Put into 
DRESSINGS a saucepan four ta- 
blespoonfuls butter 
— ' and a half teaspoon- 
ful onion juice. When the butter is melt- 
ed add a cup and a quarter of fine bread 
crumbs, two teaspoonfuls each minced 
parsley and celery, a tea spoonful salt and 
pepper to season. Toss until well heated, 
then add just the least bit of hot water or 
milk to moisten slightly and with it one 



beaten yolk of egg. Fill the body and 
crop of the chicken, leaving plenty of 
room for the dressing to swell, then sew 
up. The sauce for the chicken may be of 
oyster flavoring, of the cooked and finely 
chopped giblets, of olives, mushrooms or 
celery. To make the giblet sauce take 
the well cleaned gizzard, liver and heart, 
cover with cold water in a small saucepan 
and simmer until tender. Chop fine. 
When you have removed the fowl to a 
hot dish, pour the giblets with the broth 
in which they were cooked into the drip- 
ping pan with the drippings, thicken with 
a little browned flour, season with salt 
and pepper to taste and send to the table 
in a sauceboat. 




OLIVE oil or nice clear ham fat is 
the nicest frying medium for eggs. 
With butter they burn and blacken, 
and lard gives them an unpleasant taste. 
If not an adept at opening eggs, break 
first into a cup. 
FRIED ^ >u * tnree table- 

T?r*r*e spoonfuls of oil in 

HfVjU'o t jj e frying pan and 

when well heated 
turn in the eggs, one or two at a time. 
•With a limber knife fold the white over 
the yolk as it begins to set, anil cook 
about fifteen seconds. Turn over and 
cook the same length of time on the other 
side. Lift out carefully and place on a 
heated platter. Proceed in this way unjil 
all the eggs necessary are fried. The 
same amount pf oil will cook eight or 
ten. Mix together a teaspoonfui of salt 
and half a teaspoonfui of pepper, season 
the eggs and serve. Be careful not to 
cook the eggs too long. The time speci- 
fied is quite enough. Fried eggs with 
bacon are cooked in the same way. Cook 
the bacon first and keep hot while the 
strained fat is put into a clean frying 
pan. Cook the eggs- one or two at a 
time so that they can be lifted out with- 
out tearing each other. Season and serve 
arranged in the centre of a platter, with 
the sliced bacon as a garnish, or put an 
egg on each slice of bacon. 



MAKE some paper cases from stiff 
white paper, about three inches 
square. Butter them inside and 
half fill with sifted bread crumbs sea- 
soned with cayenne, 
salt and chopped EGGS 

parsley. Dot with „ 

bits of butter, then 1JN UA&H.& 
break an egg into^\ 
each case and cover with the sifted, sea- 
soned crumbs until the cases are nearly 
full. Put into a hot oven or on a gridiron 
over a clear fire for three or four minutes, 
then serve very hot. 



WHERE eggs have to be boiled hard, 
cook twenty minutes in water 
kept just below the boiling point. 
Drop into* cold water before "shelling." 
In winter, when eggs are very cold, they 
should; be warmed 
slightly before being 
plunged into boiling HARD 

water. Either let BOILED 

them stand in the EGGS 

hot kitchen a few 
moments or pass *. 
through the steam from a boiling kettle. 
Twenty minutes' cooking will render the 
yolk of an egg so dry and mealy that it 
can easily be rubbed smooth for salaas or 
other mixtures. 



31 



28 



EGGS. 



PUT into a chafing dish brazier or fry- 
ing pan two tablespoonfuls butter 
and two small onioDs finely chopped. 
Cook until they brown, then stir in two 
dessertspoonfuls curry powder mixed 
with two table- 
CURRIED spoonfuls flour. Stir 

~ until mixed, add one 

EGGS , CU p vea i or chicken 

stock, beat again 
with a wire whisk until smooth and 
creamy, add two tablespoonfuls cream 
and six hard boiled eggs sliced. When 
thoroughly heated through turn onto 
a hot dish, garnish with croutons of fried 
bread and serve. 

Chinese eggs are much like the curried 
eggs., omitting the curry. For a half 
d»ozen hard boiled eggs sliced allow one 
tablespoonful butter, one of flour, one-half 
cup stock, one-half cup milk, one table- 
spoonful minced parsley, a half tea- 
spoonful salt and pepper to season. Cook 
the sauce, add the eggs and when steam- 
ing hot serve. 



THERE are a number of different ways 
of baking eggs, among which the fol- 
lowing are perhaps best : — 
Cover the bottom of a low stone china 
baking dish with a layer of fine crumbs. 
Break as many eggs, 

BAKED one by one ' as there 

are people to be 

EGGS served and lay care- 

fully in the buttered 
crumbs. Sift over them more crumbs, sea- 
Boned and buttered, and bake until the 
crumbs are brown. Or cut thin slices of 
bread, trim off the crusts, lay on a thickly 
buttered dish and cover with thin slices 
of cheese. Beat enough eggs to cover the 
bread, season with salt, pepper and, if 
liked, a little nutmeg, and pour over the 
bread. Bake in a moderate oven until 
the eggs are set, then serve very hot in 
the same dish. Again, slice a half dozen 
hard boiled eggs, put a layer in the buttered 
dish, sprinkle with grated cheese, add an- 



other layer of 2ggs, then more cheese, and 
so on until all are used. Turn enough 
white sauce over the dish to thoroughly 
moisten the crumbs, dust with buttered 
crumbs and bake ten minutes. Sometimes 
these are known as Sienna eggs. 

Another variation is to beat the whites 
of eggs to a stiff froth, salt lightly and 
spread roughly in the bottom of a buttered 
dish. Make nests for the yolks of the 
eggs some distance apart, carefully lay 
them in, dust with salt and pepper, and 
bake until the white is a golden brown. 

Baked eggs, known as "bonne femme," 
are made in this wise :— Slice two white 
or yellow onions and fry a delicate brown 
in butter or olive oil. Butter a dish, 
spread the onions over it, break over them 
the required number of eggs, season with 
salt and pepper and bake in a hot oven. 
When done, sprinkle with fried bread 
crumbs and serve. 



BOIL eggs twenty minutes and when 
cool shell. Cut into halves cross- 
wise and remove the yolks without 
breaking the whites. Put the whites of 
the same egg together, that they need not 
get separated. The 
yolks may be put in DEVILLED 
the bowl. When all nr*r*& 

are cut, rub the EGGS 

yolks to a cream 

with melted butter, add a little made mus- 
tard or sauce from the chow chow bottl r 
a little chopped pickle or olives and sal: 
and paprika to season. Fill the mixture 
into the whites, put the halves together 
as they belong, and as if preparing them 
for the picnic basket fasten together with 
a couple of the little Japanese wooden 
toothpicks before wrapping in waxed 
paper. The picks serve as handles in 
eating. If they are to be put on the home 
table press the halves together and ar- 
range on a bed of cress or lettuce. For 
a change, finely minced meat highly 
seasoned is often added to the yolks. The 
devilled mixture that will be left over 



EGGS. 



29 



makes a spicy filling for sandwiches. 

Another way of using devilled eggs is to 
spread the yolk mixture left over on a 
shallow baking dish, place the eggs on 
it and cover with a thin cream sauce, veal 
or chicken gravy. Sprinkle with buttered 
crumbs and bake until the crumbs are a 
delicate brown. A grating of cheese may 
be incorporated with the crumbs, if de- 
sired. 



BEAT four eggs slightly, whites and 
yolks together, just enough so that 
you can lift up a spoonful. Add 
four tablespoonfuls cream, a teaspoonful 
salt and a little paprika or White pepper. 
Put a teaspoonful 
FRFNCH butter in a clean, 

hot omelet pan and 
OMELET turn in the mixture. 

^ Then with a fork 
pick up the cooked egg from the centre, 
allowing the uncooked to run under. Con- 
tinue doing this until the whole is of a 
soft, creamy consistency. Place over -a 
hotter portion of the fire to set and brown, 
then fold over and turn on to a hot platter. 



SHRED two ounces smoked dried beef. 
Add one cup tomato, a quarter cup 
grated or potted cheese, a few drops 
onion juice and paprika to season. Melt 
in a chafing dish or saucepan two table- 
spoonfuls butter, add 
EGGS A LA ^ e m * x t ure and toss 

pa papas lightly until heated ' 

tAKAtA5 Add three or four 

eggs lightly beaten 
and cook until creamy, stirring all the 
time. Or similarly take fine minced lean 
bacon and place in a frying pan with a 
little lard or butter and fry until done. 
Add a quarter cup tomato, and when 
thoroughly hot, four or iiYe eggs lightly 
beaten and peppered to season. Toss 
and stir, scraping from the sides and bot- 
tom of the pan, then roll over into an 
omelet and serve. 



TOAST as many slices of brefed as 
there are persons to be servM and 
lay on a dish to keep hot. Put a 
tablespoonful butter in the frying pan and 
while heating break as many eggs as are 
needed into a bowl. 

number for four or SCRAMBLED 

five people. Allow a EGGS WITH 

tablespoonful cream 

or water to each GREEN 

egg. Milk is not PEPPERS 

good for an omelet 

o r scramble. As 

soon as the butter is melted and begins to 
bubble, turn the eggs in, and as the whites 
begin to set lift and stir with a silver fork. 
Have ready two finely chopped sweet 
green peppers from which the seeds have 
been removed, and after the eggs begin 
to cook stir the peppers through the mix- 
ture. Cook a half moment, dish on the 
hot toast, garnish with a little watercress 
or parsley and) serve at once. If the toast 
is preferred soft, dip each slice for a mo- 
ment in hot milk before covering with the 
scramble. Plain scrambled eggs are 
cooked just the same as the French ome- 
let, allowing a tablespoonful cream of 
water to each egg. After cooking they 
are not folded or browned like the omelet, 
but simply poured into a hot dish or served 
on toast. 



BEAT the yolks of two eggs until 
lemon colored and thick. Add two 
tablespoonfuls milk, a saltspoonful 
salt and pepper to season. Beat the 
whites stiff and dry and cut and fold them 

into the yolks, but 

do not stir or beat, PLAIN 

Have a clean, 

smooth omelet pan OMELET 

well heated and but- 
tered with a teaspoonful butter. Rub the 
sides of the pan until every bit of the sur- 
face has been greased. When hissing hot 
turn in the mixture and spread evenly. 
Lift at once to the side of the fire and 



30 



EGGS. 



cook carefully, slipping a limber knife 
blade under to keep it from burning in 
the middle. Put into the oven a moment 
to dry the top, then roll over toward the 
right; slip off on a hot platter and serve 
as quickly as possible. To vary the ome- 
let, one tablespoonful chopped parsley 
added to the yolks when beating trans- 
forms it into a parsley omelet. A few 
tablespoonfuls grated corn makes a corn 
omelet; oysters parboiled and drained, 
cooked clams chopped fine or grated 
cheese spread over the omelet just before 
folding will give you an oyster, clam or 
cheese omelet. Other combinations that 
go well with an omelet are minced onion, 
cold boiled salmon, shredded; green pep- 
pers, minced fine; mushrooms, shrimps, 
minced ham or chicken, stewed tomatoes 
or raw sliced tomatoes. 



THESE are extremely popular now at 
fashionable luncheons, and are as 
good as they are attractive looking. 
Steam or cook in lightly salted water as 
many artichoke buttons as there are 
guests to serve. 
Place each on a 
EGGS AND roun d of bread a lit- 
ARTI- tie larger in diam- 

CHOKES e ^ er tnan tne ar ^~ 

' ^ " choke, that has been 

delicately browned 

in butter, and over the artichoke drop a 

poached egg trimmed to just the size of 

the foundation. Pour over the egg a small 

quantity of sauce Hollandaise or brown 

tarragon sauce, add a dash of paprika and 

serve hot. A variation is to use hard 

boiled eggs instead of poached ones. In 

this case cut hard boiled eggs in halves, 

place an artichoke button on each round 

of toasted bread, then half an egg y cut 

side downward. Garnish with parsley and 

serve with a good gravy. 



Hollandaise Sauce. 

Rub to a cream a half cup of butter, 
then add the yolks of two eggs, one at a 



time, beating well after each addition. 
Put in the juice of half a lemon, a salt- 
spoonful of salt, a dash of paprika or cay- 
enne and half a cup of boiling water. Set 
the bowl containing the mixture in a 
saucepan of boiling water and stir rapidly 
and constantly until it thickens like boiled 
icustard. Take immediately from the 
fire. Tarragon vinegar may be used in 
place of the lemon juice, with the addition 
of a few tarragon leaves blanched and cut 
up small. 



PUT into a frying pan or the chafing 
dish blazer two tablespoonfuls but-* 
ter or olive oil. When hot add two 
tablespoonfuls minced onion and one table- 
spoonful parsley and fry until the onion 
is light yellow. Add 

a tablespoonful flour LYONNATW 
and one cup milk or -c«r»r*o 

good broth. When EGGS 

smooth and creamy 

add four hard boiled eggs, sliced, and serve 
as soon as heated through, A change in 
serving is to simply chop the whites of 
the eggs and add to the sauce, boil up once 
and garnish with the yolks of the eggs. 



THE best way to boil eggs is not to 
boil them at all. Put them in a 
pan, cover with boiling water, put 
on a lid and push back on the range where 
the water will keep hot, but not boil, for 
ten minutes. The 
white should be of a -dj^tt t?t\ 

jelly like consistency 
and the yolk soft but EGGS 

not "runny." Cooked 

in this way the whites will be as digesti- 
ble as the yolks. They should be served 
at once, as they harden by being kept in 
the hot shell. If the shell of an egg is 
cracked before boiling, prick several small 
holes in the thickest part of the egg to 
prevent the contents oozing out while 
cooking. 



EGOS. 



31 



FOR this take six eggs, one medium 
sized tomato cut fine or its equivalent 
in canned tomatoes, one small onion, 
three tablespoonfuls milk, a dash of red 
pepper, five mushrooms, a quarter pound 
bacon minced and 



SPANISH 
OMELET 



fried brown and a 
quarter teaspoonful 
salt. Having 
browned the bacon, 
add to it the tomato, onion and mush- 
rooms chopped fine and cook fifteen min- 



utes. Break the eggs in a bowl without 
separating, and beat vigorously. Add to 
them the salt and pepper. Put a table- 
spoonful butter in the omelet pan and, 
when melted and the sides of the pan are 
thoroughly greased, pour in the eggs and 
shake over a quick fire until well set. 
Now quickly pour the mixture from the 
other frying pan over the omelet, fold 
over once and turn out into the centre of 
a hot platter. If any sauce is left over, 
pour around the omelet and serve at once. 




AKE a piece of beef from the rump 
having one side covered with fat. 
Remove the bone, season the meat 

with a tablespoonful salt and a teaspoon- 

f ul pepper ; roll up and tie firmly with 

string enough to 



BRAISED 
BEEF 



C 



TIT from the end of a tenderloin of 

beef slices about five-eighths of an 

inch thick. Flatten down to about 

three-eighths of an inch and trim round. 

Salt on both sides, pepper, and place over 

the fire in a hot 



NOISETTES 
OF TENDER- 
LOIN OF 
BEEF 



saucepan containing 
a tablespoonful each 
of olive oil and but- 
ter. Cook rapidly 
seven minutes, ar- 
range on small 
pieces of toast that have also been fried 
in oil, pour a little gravy over them and 
serve very hot. A mushroom puree may 
be substituted for the gravy. 



keep in shape. Saw 
the bone into small 
pieces, lay in a 
broad -bottomed 

saucepan with two ounces each larding 
pork and raw ham, two onions and one 
carrot sliced. Add a bouquet of herbs, 
lay the meat on top and put in two quarts 
stock or broth. Cover with buttered 
paper, adjust the lid, push to the side of 
the stove and simmer about three hours. 
Take out the meat, lay in a roasting pan 
with some of the broth and roast thirty 
minutes, basting frequently. Strain the 
rest of the broth clear from fat and re- 
duce by boiling, uncovered, until it be- 
comes a half glaze. Take up the meat 
and lay on a hot dish, add the glaze to 
the gravy remaining in the pan. thicken 
slightly with a tablespoonful each butter 
and flour cooked together, then add the 
juice of one lemon and a teaspoonful 
sugar. Pour a little of the sauce over 
the meat and serve the rest in a sauc« 
bowl. 



33 



34 



MEATS. 



PUT the heart in cold water, wash 
well and leave for an hour to draw 
out the blood. Take out, dry on a 
<2loth, cut in halves, rub with flour, and 
fry in drippings or butter in the frying 
pan until a light 
BULLOCK'S brown * Transfer to 
it F ad T a saucepan, with 

nilr^ixi± £ w0 or three onions 

sliced and fried in 
tine same butter; add a sprig of thyme or 
a spice bag, and salt and pepper to sea- 
son, then pour in sufficient hot water or 
stock to cover. Place on the fire and 
simmer gently for three hours. Remove, 
skim the fat from the broth, cook un- 
covered until reduced somewhat, thicken 
slightly with flour or cornstarch stirred 
smooth in a little cold water and put in 
a little claret and a teaspoonful of culin- 
ary bouquet. Place the heart again in 
the pan, reheat, place on a hot dish, pour 
the gravy about it and serve very hot, 
with baked potatoes. The heart is also 
nice stuffed and roasted. Soak as before 
in warm water for an hour, wipe dry, 
fill with a forcemeat well seasoned, then 
roast, basting frequently. It will take 
about two hours. Serve with a rich 
gravy or sauce piquant. 



IN buying a roast, the ribs, the back of 
the rump or the second cut of the 
sirloin are best for those who like their 
meat rare. Cross ribs are selected by 
thoso who like their meat well done. The 
time allowed for 
roasting a large 
piece of meat is 
usually twelve min- 
utes for every pound 
and one minute for the pan. A smaller piece 
of meat does not require nearly so much 
time in proportion. It is important to 
remember, however, the smaller the cut 
the hotter should be the fire when first 
put into the oven. An intensely hot oven 
sears the exterior of the meat, the same 
as in broiling., and prevents the drying 



ROAST 
BEEF 



up of the meat juices. After the surface 
is once seared the temperature of the 
oven should be reduced and the meat al- 
lowed to finish slowly with frequent bast- 
ing. A roast of four pounds will be 
cooked just right in forty minutes if 
liked rare. For a very small roast it is 
a good plan to dredge it with flour, then 
brown in some of the suet either in the 
dripping pan or a frying pan set on top 
of the stove. As soon as browned all 
over finish t'he roasting in the oven. 
In turning the meat never pierce with a 
fork, which allows the juices to escape 
and disturbs the tissues. Opinions differ 
as to the proper time for seasoning the 
roast. Some prefer to salt and pepper it 
when put into the oven. Others follow 
Queen Victoria's favorite way §md have it 
seasoned when half done, while others 
leave the meat unseasoned for each one 
to season at the table. There is also a 
difference of opinion as to whether suet 
or water should be added to the pan when 
it goes into the oven. If you wish a fine 
brown do not add water until the meat is 
seared. After that a little boiling water 
or beef stock may be used in tfhe 'basting. 
If too dry a little olive oil wiped over the 
roast when it first goes in makes it ex- 
ceedingly juicy and toothsome. To tell 
when it is done test with the blade of a 
knife, pressing the upper surface. If it 
is springy you may know it is still rare. 
Lift carefully onto a hot platter, cover 
closely a few moments for the meat to 
"sweat" and allow the blood driven to 
the centre of the piece to return to the 
outside. This makes the first slice of 
the roast as tender and juicy as the 
middle. 

While the best gravy for the roast is 
the plate gravy that collects as soon as 
the meat is cut, many families still use 
old fashioned flour gravy also. To make 
this, turn off any superfluous grease left 
in the pan after the meat is taken up 
and into the remainder stir a tablespoon- 
ful browned flour. Stir until smooth, 
then add boiling water or stock and stir 



MEATS. 



35 



until creamy. Season -with salt and 
pepper and strain into a heated gravy 
boat. If the flour is not Drowned enough 
to make a rich gravy a table-spoonful of 
culinary bouquet will make it so. 

SIFT together a heaping pint flour, a 
teaspoonful salt and a tea-spoonful 
and a half baking powder. Add a 
tablespoonful butter and rub fine in the 
flour. Beat two eggs until light and add 
to them a pint of 

YORKSHIRE milk - stir int0 the 

flour and mix quick- 

PUDDING ly int0 a thick bat . 
ter. Pour a few 
spoonfuls of the beef drippings from the 
roast into hot gem pans or a long tin pan 
and turn in the batter. Bake in a medium 
oven, basting with the drippings from 
the meat. This is a more convenient way 
than the old method of baking the pud- 
ding in the pan under the meat, besides 
giving it more crust. Serve as a garnish 
to the roast, well seasoned with the plate 
gravy and drippings from the meat. 



PROCURE a nice thick piece of beef 
from the under part of the round 
weighing about six pounds. Wipe, 
trim off the edges, place in a deep earthen 
dish and cover with spiced vinegar made 
x as follows: — Cook 

"RFTPT? *- or ^ ve m i nu ^ es * n a 

small porcelain 
A LA MODE saucepan one cup 
vinegar, an onion 
chopped fine, a little salt, mustard, pepper, 
clove and allspice. Let the meat remain 
in the marinade several hours, stirring 
frequently. Chop fine an onion and a 
little parsley, add a teaspoonful salt and 
the same amount of pepper. Cut four 
ounces larding pork and the same amount 
raw ham into finger thick strips, and 
make with the carving steel or a pointed 
knife incisions an inch apart in the meat. 
Roll the pork and ham in the seasoning 
and then insert alternately into the in- 



cisions. Bind the beef into shape with a 
narrow strip of cotton cloth, then dredge 
with flour. Cut up two onions, half a 
carrot and a half turnip, fry in hot drip- 
pings or pork fat until brown, then place 
in a stewpan. Brown the meat all over 
in the same drippings and place on top 
the vegetables. Add a half pint Rhine 
wine and white broth to reach half way 
up the meat and add a spice bag to flavor. 
These bags can be purchased at first class 
grocers', and contaia just the right ad- 
mixture of seasoning herbs. Cover the 
meat with buttered paper, adjust the lid 
and simmer gently four hours, or until 
quite tender. When done remove the 
strings and lay on a large warm dish. 
Free the broth from fat, and strain. 

Melt a tablespoonful butter in a sauce- 
pan, add a tablespoonful flour, stir and 
cook until frothy. Add one pint of the 
strained broth, cook five minutes and 
strain part of it over the meat. Garnish 
the beef with boiled potatoes, carrot 
balls and small glazed onions, passing the 
remainder of the gravy in a sauce boat. 

WHILE porterhouse or sirloin 
steaks are the approved cuts 
for broiling, even a tougher steak 
can be broiled if treated first in this way: — 
Put three tablespoonfuls olive oil and one 
tablespoonful vine- 
gar in a large flat BROILED 
dish. Lay the steak 
on the mixture and alUdAJS. 

let it rest for half 

an hour. Then turn and let it rest an- 
other half hour in the same quantity oil 
and vinegar. Two inches is the ap- 
proved thickness for a broiled steak. If 
broiled over coal the fire should be clear 
and bright. If under gas flame leave 
the oven door open that the air may cir- 
culate freely while the steak is broiling. 
A steak two inches thick will take about 
fifteen minutes to broil. To tell when 
meat has cooked sufficiently, press wdtn 
the back of a knife. If it offers a sngnt 
resistance it is rare. If cooked to per- 



36 



MEATS. 



fection the resistance will be a little 
stronger. Experience will soon teach this. 
Meantime have the seasoning for the steak 
prepared. Rub a hot tin plate with a 
clove of garlic, and place on it a half 
tablespoonful butter, a teaspoonful salt 
and a saltspoonful pepper or paprika. As 
soon as the steak comes from the broiler 
place on this and baste with melted, sea- 
soned butter. Transfer to a heated plat- 
ter and dress with tomato or mushroom 
sauce or simply butter and fine minced 
parsley. Two or three thin slices of 
lemon rolled in fine minced parsley make 
a pretty garnish for the ends of the steak. 



IN purchasing a tongue, salt or fresh, 
select one with smooth skin. A rough 
skinned one indicates age. A smoked 
tongue should be soaked over night in cold 
water before cooking. Wash well and 
trim off any extra 

"RTTPR ^ a ** Draw the tip 

of the tongue around 
TONGUE to meet the roots, 

and skewer in place. 
Put into a kettle with cold water to cover, 
and in case of a fresh tongue add two 
tablespoonfuls salt. To either smoked or 
fresh tongue now add a small red pepper, 
a few savory herbs, a spice bag, bay leaf, 
a stalk of celery, and parsley, carrot or 
whatever soup herbs you have at hand. 
Simmer gently, and as the water boils 
away add more, so as to keep the tongue 
covered until nearly done. When it can 
be easily pierced with a fork it is ready 
to take from the fire. If you want to use 
it right away, remove the skin, but if it 
is to be served cold let it cool without 
peeling in the water in which it was 
cooked. In serving cold tongue whole it 
should be glazed and trimmed <with pars- 
ley. If sliced, cut evenly and arrange the 
slices in a circle around the platter, the 
slices overlapping. Pile watercress in the 
centre and serve with sauce tartare. 
Tongue is also served in aspic and gar- 
nished with sliced cucumbers. 



PUT one cup butter in a saucepan and 
when melted add two ox tails, ai- 
vided into natural sections, and two 
onions, chopped. Cook until the onions 
are a light brown. Add two tablespoon- 
fuls flour and stir 

until frothy. Put in HARICOT OF 
three pints of hot 
water. When it OX TAILS 
reaches the boiling 

point, skim, then simmer an hour on the 
back of the stove. Add two carrots and 
two turnips, cut in rather large pieces, 
and cook an hour. Add potatoes cut in 
slices, and salt and pepper to taste. Cook 
twenty minutes. Take out the vegetables, 
pile in the centre of a dish with the tails 
around them, pour the gravy over, and 
serve with boiled onions as a garnish. Ox 
tails are also delicious broiled. Joint and 
put into a stewpan with sweet herbs and 
stock to cover. Simmer gently two and 
a half hours, then take up and drain on 
a sieve. Roll in yolk of egg and finely 
grated crumbs and broil over a brisk fire, 
turning constantly. Arrange on a hot 
dish, garnish with fried parsley and serve 
with sauce tartare. 



FOR this the brisket is best, and to get 
it just right it should be corned at 
home. For a ten pound brisket of 
flat ribs you will need a pickle made in 
this way:— Into three gallons of boiling 
water put three 
pounds of common 
salt, two pounds of CORN BEEF, 
rock salt, two ounces ENGLISH 
of brown sugar, two FASHION 
ounces of saltpetre. 
Stir until well dis- *> 
solved, without boiling again. Let this 
stand until morning, then strain and put 
in the beef. Turn every day. The beef 
should stay in at least a day for every 
pound of meat, and for a tongue (for this 
is an excellent pickle for tongue), three 
weeks. When ready to cook remove the 
tones, drain and wipe. Cut into equal 



MEATS. 



37 



parts and place one on the other in such 
a way that the fat and lean mix well. Tie 
together and wrap in cheesecloth. Put 
into a large stewpan, cover with cold 
water and cook slowly, allowing twenty 
minutes to each pound, and a half hour 
extra. When tender, drain. Have ready 
an earthenware crock, put the beef in, 
opening the cloth so that it will lie 
smoothly. Arrange the fat and lean as 
you desire. Cover with a board half an 
inch thick, and place a weight on it. Set 
in a cool place until the next day. Take 
off weight and board, turn out on a large 
platter, garnish with parsley or cress and 
small radishes, and cut crosswise in small 
strips. 

CUT about two pounds of flank steak 
into small squares and an onion 
into pieces, and cook both in a pan 
with a little butter a few moments, but 
not long enough to take much color. 
Place a layer of the 

HUNGARIAN f eat /f * fla * bot " 

tomed kettle of good 
GOULASH S i ze . o V er this put 

a layer of the onions, 
and so on until all the meat is used, and 
as many onions as desired. Add enough 
cold water to cover the upper layer of 
meat. Put over the fire and bring to a 
boil. Allow two cupfuls of canned or 
sliced tomatoes to each quart of the meat 
and onion mixture, and when they have 
reached the boiling point (on no account 
before), pour the tomatoes over the mix- 
ture, but do not stir. Now push the 
kettle back on the stove where it will 
simply bubble on the side, not boil. Sim- 
mer two hours. Have ready peeled some 
small potatoes of uniform size, and put 
into the kettle, pushing the meat and 
onions gently to one side to make room 
for them. The contents of the kettle 
must not be stirred more than absolutely 
necessary. As soon as the potatoes are 
done, which will be in about twenty min- 
utes, serve. 



HAVE a large cut of round steak at 
least two inches thick. Place on 
the meat board and spread with a 
forcemeat made from two cups bread 
crumbs, a half cup butter, a smal> onion, 
chopped; a table- 
spoonful salt and MOP'K' 
pepper, and cloves to 
season. The Ger- DUCK 
mans like a half cup 

seeded raisins added to this. Roll the 
meat about the filling and secure with 
strips of cotton cloth. Flour well all over, 
then brown in drippings or olive oil, turn- 
ing from side to side until evenly browned 
all over. Now add to the stewpan or 
dripping pan, as you elect to cook your 
duck, some good broth or rice stock, flavor- 
ing it with a few slices of onion, a bay 
leaf and any other seasonings desired. 
Cook on the back of the stove or in the 
oven until the meat is tender. Take from 
the pan and place on a hot platter. Skim 
the fat from the surface of the sauce re- 
maining in the pan, add a little flour to 
thicken, and chili, vinegar or lemon juice 
to season. (Strain over the meat and serve 
with a garnish of cooked spaghetti. 



IN whatever way tripe is to be cooked, 
the preliminary treatment is the same. 
It comes to us from the butcher al- 
ready boiled or pickled. It should then 
be thoroughly washed and soaked in salt 
and water, washed 
again, then put into TRIpE A LA 
water and simmered 

a short time until LYONNAISE 
perfectly tender t -> 
When cold it may be prepared in any 
way desired. For cooking a la Lyon- 
naise, cut in long, fine strips about an 
inch in width. Put into a saucepan 
three tablespoonfuls olive oil, and when 
hot add two tablespoonfuls white onions 
cut in thin slices. Cook to a delicate 
golden color. Add the tnr»e. Oook 
slowly fifteen minutes, season with salt, 
pepper, a dash cayenne, a tablespoonful 



3S 



MEATS. 



parsley and a tablespoonful tomato con- 
servo. Serve with grated cheese. Both 
cheese and conserve can be purchased in 
the Italian quarter most reasonably. 
The conserve comes in little tin cans and 
keeps well after being opened, A spoon- 
ful is quite sufficient for ordinary sea- 
soning. Tripe is also delicious sewed 
With bacon. Fry thin slices of bacon 
until crisp. Take from the pan and put 
Where it will keep hot. Have the tripe 
CUt in pieces ready for sewing. Sprinkle 
With salt and pepper, roll in Hour or 
eornmeal and brown quickly in the hot 
fat. Serve with the bacon. 

USE for this the ribs and neck of mut- 
ton, cut in pieces. Put in a frying 
pan with a little hot water at first, 
until the fat begins to try out, then brown 
in its own fat. Cut in dice some carrots, 
turnips and pota- 

IRISH * :oes, kee P m £ tlle lat " 

ter separate. Add 

STEW the carrots and tur- 

nips to the meat, 
together with a sliced onion, two stalks of 
celery, cut in small pieces, and a cup of 
canned tomato. 

Add boiling water to cover and cook 
gently about two hours or until tender. 
About twentj minutes before serving put 
in a pint of diced potato and two table- 
spoonfuls of minced parsley. When done 
add a little green pepper, cut in line strips, 
thicken with Hour diluted with cold water 
to make a thin paste, season with salt and 
pepper and serve with or without dump- 
lings. The latter may be baked the same 
as biscuit or made in this way:— Sift to- 
gether two cupfuls of Hour, three level 
teaspoonfuls of baking powder and half a 
teaspoonful of salt. Rub in a tablespoon- 
ful of butter, using the tips of the lingers, 
then add seven-eighths of a cup o\' milk, 
mixing quickly with a knife. Drop by 
tablespoon!' uls in a perforated pie tin or 
buttered steamer, set over the stew, eover 
tightly and steam without uncovering for 
twelve minutes. 



HAVE the butcher remove all the 
bones from a forequarter of lamb, 
or do it yourself, using a good sharp 
pointed knife and cutting along the bone 
under the meat until you can pull it out. 
Wipe carefully and 
Stuff with a dressing ddpact 

of well seasoned BREAST 

bread crumbs. Roll OF LAMB 

tightly and secure STUFFED 
with a string. Put 
a generous piece of v - 
butter or a couple tablespoonfuls of olive 
oil in a frying pan and when hot lay the 
lamb in it and turn until browned all over. 
Then transfer to a dripping pan with a half 
cupful boiling water. Dredge with Hour 
and season well with salt and pepper, 
cover closely and bake slowly. Or. if you 
prefer, you can steam the rolled breast un- 
til partially done, then put into the oven 
to finish cooking and browning. 

FOR this use three pounds lamb or mut- 
ton from the forequarter. Cnt the 
lean meat in inch pieces, discarding 
skin and fat. It is the skin on the mut- 
ton that gives it the woolly taste so many 
object to. Put into 
a kettle, cover with SCOTCH 

three pints cold ct i t?tx7 

water, bring quickly STEW 

to a boil and skim. 

Add a half cup 'barley that (has- been 
soaked in cold water over night and cook 
gently for an hour and a half. Put the 
bones into a second kettle, cover with cold 
water, heat slowly to the boiling point; 
skim and cook an hour and a half. Strain 
and add the stock to the meat. Fry five 
minutes in butter or beef drippings a 
quarter cup each of turnip and carrot cut 
in dtee, and an onion thinly sliced. Add 
to the stew with salt and pepper to sea- 
son, and cook until the vegetables are 
tender. Thicken with two tablespoonfuls 
of Hour rubbed smooth with a table- 
spoonful Of butter, and just before serv- 
ing throw in a tablespoonful of minced 
parsley. 



MEATS. 



39 



FRENlOH the chops by trimming off the 
strip of fat and skin on the long end 
of the bone. They should be thick 
and juicy. Wipe with a damp cloth. 
Have ready on a plate an egg beaten 
slightly and mixed 
BREADED with a tablespoonful 
LAMB of warm water, salt 

CHOP'S an< * P e PP er t° so:l " 

son. On another 
plate have some fine dry sifted bread 
crumbs, also seasoned with salt and pep- 
per and a tiny bit of fine minced parsley. 
HaTO in readiness also a kettle of smok- 
ing hot fat. Dip each chop in the e££, 
both sides, then in the crumbs, and two 
at a time plunge into the smoking fat. If 
more are put in al a lime it cools tin 4 fat 
loo much and the chops soak grease. 
Draw to the edge of the fire and cook 
from six to eight minutes. 



THIS is a favorite way of preparing 
mutton in the chafing dish. The 
loin is the portion utilized, making 
an excellent, substitute for venison. For 
four loin chops you will require one level 
, tablespoonful of but- 

MOCK <(T ' on(M i ,l:l,, i (>1 " cup 

of port wine and a 

VENISON (] s sertspoonful of 

- currant jelly. J^et 
the butler get very hot, brown, but not 
burned. Trim the fat from the chops, 
sprinkle lightly with salt and pepper and 
put in the browned butter quickly. As 
soon us slightly browned add the wine and 
jelly, put on the cover of the dish and 
let simmer from six to ten minutes, ac- 
cording to the thickness of the chops. If 
the ehops are COOked beyond the pink 
stage they become tough. As soon as 
taken up add as much more wine and 

two tablespoonfuls of bread crumbs to tin' 

gravy remaining in the pan and serve 
with the chops. A relish of currant jelly 
accompanies this very good imitation of 
venison. 



CUT up enough cold lamb to make one 
quart diced. Season with salt and 
pepper, put into a baking dish and 
pour over the meat a since made as fol- 
lows:— J Put one; tablespoonful of butter 
in a frying pan and 

when hot add a FRICASSEE 

table spoonful of ^ 
flour and cook until OF LAMB 
brown. Then add 

one scant pint of water and when it boils 
up season with salt, pepper and a little 
onion juice and pour over fhe meat. Set 
in the oven and cook lor twenty minutes, 
covered. To make the dumplings, sift to- 
gether one pint of Hour, one-half leaspoon- 
ful of sail, one t easpoonf ul of sugar 
and a teaspoouful and a half of 

baking powder. Repeat three times. 
Bub Into the s\U(h\ mixture a half table- 
spoonful of butter, and then wet. with one 
small CUp of milk. Roll out ami cut into 
very small biscuit. Place on top the meat, 
and bake twelve or fifteen minutes in a 
very hot, oven. Serve at once. 

SBLrBCT a large leg of tender mutton 
and have it sent two or three days 
before you wish to serve it. Wipe 
with a damp cloth and rub over with a 
mixture of spices, using a half teaspoou- 
ful each cloves, pep- 

per, ginger, dxoor ROAST LEG 
mon and powdered _^ «----»_^.«- 
mint. Rub thorough- OF MUTTON 

ly and hang the mut- 
ton in a cold place for a couple of days. 

When ready to cook put into a good 
sized dripping pan, add four sliced onions, 
a cup of seedless raisins and two quarts 

of hot cider. The cider must be sweet. 

Cover the mutton with oiled paper and 
then with another pan and put in a hot 

oven. As soon as the meat is browned 
reduce the heat and then cook slowly, 

basting frequently with the cider. vVhen 

about half done add to the cider a (ea- 
spoonf ul of salt. When ready to serve 
put the mutton on a hot platter, arrange 
the raisins about it, boil the cider down 
quickly to a thick, rich sauce, strain and 
serve in a sauce boat. 



40 



MEATS. 



PUT the meat into a saucepan of salted 
water and simmer until about half 
done. Take out. score, sprinkle with 
salt and pepper and brush over with 
yolk of egg. Cover with bread crumbs 
and finely minced 

r.T?TTTi?n tTesh mint ' or dry 

U-Kl-Lr-LfUfU m i nt powdered, and 
BREAST OF broil over a clear 

MUTTON ^ re unt ^ cooked 

through and a light 
brown. Serve with 
tomato sauce or a sauce made by cooking 
a pint of gravy with a minced onion and a 
tablespoonful minced pickles. Cook ten 
minutes, thicken with a tablespoonful 
each flour and butter rubbed together, put 
into a hot gravy boat and serve. 



THE saddle of Iamb or mutton is 
simply the loins cut off before the 
carcass is split open down the back. 
If a large saddle is used the tail is left on. 
If medium sized, it will roast in an hour 
and a half. If large, 
pnACT *t will require two 

JXU Afc 1 hours. Take the skin 

SADDLE OF from the top of the 

MUTTON ^ at an( * kidneys from 

the under side. Cut 
the suet on top in 
points and raise a little to make a decora- 
tion. Roll the flaps under and tie in a 
well rounded shape. It should first be 
exposed to intense heat until browned, 
then seasoned with salt and pepper, 
basted frequently with its own drippings 
and cooked rare. In carving, cut slices 
the length of the saddle and parallel to 
the backbone, then slip the knife under 
and separate from the ribs. After carv- 
ing the top, turn and cut the tenderloin 
in the same way. Serve with red or black 
currant jelly, and if desired a cucumber 
sauce made in this way: — 

Peel a couple of large cucumbers, slice 
and place in cold water, lightly salted. 
Peel and slice a medium sized white onion 
and put with the cucumber in a smali 



stewpan, with gravy to cover. Simmer 
gently for fifteen or twenty minutes, sea- 
son with sait and pepper and add a table- 
spoonful lemon juice. Garnish the saddle 
with cucumbers and serve the sauce in a 
boat. 

CUT three pounds lamb or mutton into 
inch pieces, trimming off the fat. 
Season with salt and pepper. Put 
a* tablespoonful butter or drippings in a 
saucepan over' the fire and when hot add 
one finely sliced 
onion ano a half HARIC0 T 
clove of garlic. Cook 
two or three min- MUTTON 
utes, add the meat, 

toss for a *ew moments, cover and cook 
twenty minutes, stirring frequently. Add 
a half cup boiling water and simmer 
gently unttil the meat is tender. Mean- 
time melt two tablespoonfuls butter in a 
saucepan, put in two tablespoonfuls flour 
and when blended add a quart of meat 
broth made from the bones, a bouquet 
of herbs and a half dozen small onions. 
Cook ten minutes, then add to the meat, 
cover and cook half an hour longer. When 
ready to serve remove the bouquet and 
every particle of fat, put the meat in the 
centre of a hot platter and dress with one 
pint each cooked string or lima beans 
and the same amount of carrot dice. Peas 
may also be added or substituted for 
either vegetable. 

THIS roast, sometimes known as 
Philadelphia roast, consists of rib 
chops trimmed and skewered to- 
gether. Put into a small dripping pan, 
meat side down, season with salt and 
pepper and roast in 
a quick oven just CROWN 

long enough to ROAST OF 
brown properly. LAMB 

Fill in the centre 

when serving with riced potato or green 

peas. Serve with mint sauce or mint jelly. 

To make the jelly, pour two cups of 






MEATS. 



41 



boiling water over a bunch of freshly 
bruised mint leaves, then simmer gently 
for fifteen or twenty minutes. Strain, 
and to a pint of liquid add one package 
of currant, lemon, or any of the patent 
jells, or a half package of gelatine that 
has been soaked for twenty minutes in a 
little cold water reserved from the 
original amount measured out. Add 
sugar to sweeten and currant or lemon 
juice to make a pleasing acid. Stir the 
softened gelatine until dissolved, and set 
away to cool. As it begins to thicken put 
in two tablespoonfuls of capers. Mould 
in tiny individual cups or one large mould 
and garnish with tiny sprigs of mint. This 
is nice to serve with any form of roast 
Lamb or mutton. 



TT3E secret of cooking breakfast bacon 
so that it will be dry, crisp and a 
delicate light brown consists first in 
cutting it thin, then in having it ice cold 
when put into the frying pan if to be 
fried. The pan 

BREAKFAST sh ° uld , * e f hot : ye f 

not red hot, and care 
BACON i s necessary to keep 

" the rashers cooking 
evenly; a slice of lean needs to be turned 
over on to the fatter part to keep it from 
getting too dry. In doing small quantities 
it is well to put a little bacon fat in the 
pan. Save what is left each day when 
frying and pour into a little jar to keep it. 
Shake the pan rapidly while the bacon 
is cooking and toss over to crisp into little 
rolls. While most people find frying the 
handiest way to cook bacon in small quan- 
titiesj there is no better or easier way with 
a gas stove than to cook it in the oven. 
Cut the rashers with mathematical pre- 
cision, and the bacon should be so chilled 
that it is very firm and can be sliced wafer 
thin, and lay the slices in a sheet iron 
baking tin or spider, one slice overlapping 
the other so that each strip of lean rests 
on the fat of the rasher underneath. Put 
in the oven, and leave until cooked. An 



appetizing addition to the dish of break- 
fast bacon is green peppers. Select firm 
green peppers and cut into rings, remov- 
ing all the seeds. Soak for twenty min- 
utes in salted ice w r ater. Drain, pat dry 
on a clean cloth and fry in the pan in 
which the bacon has fried crisp. Keep 
the bacon hot meanwhile. When the pep- 
pers are tender heap them up in the centre 
of a small hot platter and arrange the 
slices of bacon around them. 



GET a p'lump little pig, from three to 
four weeks old. Wash thoroughly 
in cold water, inside and out, 
taking special care to see that the 
eye sockets, ears and throat are perfectly 
clean. Rinse in cold - 
water and wipe dry. "ROA^T 

Rub over the inside 
with salt, pepper FIG 

and a little sifted 

sage. Make a dressing, using a quart fine 
bread crumbs, three tablespoonfuls melted 
butter, a large apple, chopped, and one 
small onion, a few sprigs parsley minced, 
salt and pepper to season and milk to 
moisten. Fill the body of the pig with 
this dressing, pressing full, then drawing 
the skin together with a coarse needle 
and thread. Roll the ears and legs in 
oiled paper, bending the fore feet under 
the body and the hind feet backward. 
Skewer in place. Put a ^corn cob or bit 
of hard wood between the jaws to keep 
them open. Put the pig in a dripping pan, 
rub the skin with olive oil or butter, 
sprinkle with salt and pepper and dredge 
with flour. Place in a brisk oven. Baste 
for a time with hot water and melted but- 
ter or olive oil, then later with the drip- 
pings. The easiest way to do this is with 
a swab of white cloth tied to a skewer. 
W T hen the pig seems tender, which will be 
•in from two to two and a half hours, re- 
move the oiled paper from legs and ears 
and cook about fifteen minutes longer. 
Arrange on a )arge platter a bed of water- 
cress, or celery tips, lift the pig tenderly 



42 



MEATS. 



on it, remove the stick from the mouth, 
replacing it with a small rosy apple or a 
lemon, put a neckte.ce of cranberries, pop- 
corn or parsley about the neck, and serve 
with gravy and tart apple sauce. 

The stuffing may be varied by using 
mashed potato instead of the bread. Cold 
slaw, cranberry jelly, brussels sprouts, 
sweet potatoes or potato croquettes are 
all appropriate to serve with roast pig. 



THESE make a delicious dish for 
•breakfast or as an entree. They 
usually come from the butcher's 
already boiled. Split the feet and make 
sure they have been properly cleaned. 
Season with salt 

PIGS' an< * P e PP er > roll in 

olive oil, then in fine 

PlirJlrT bread crumbs and 

' broil over a clear 
fire, allowing four minutes to a side. Or 
dip in batter and fry in olive oil or hot 
butter. Serve with sauce piquant or 
maitre d'hotel butter. They may also be 
boned by dropping in 'boiling water for 
four or five minutes, then drain, wipe, 
season with salt, pepper, lemon juice, dip 
in beaten egg and crumbs and fry in hot 
fat. 



GET two pounds >ean pork trimmings 
and cut into inch pieces. Season 
with a teaspoonful and a half salt 
and a teaspoonful pepper. Place in a 
saucepan and cover with boiling water. 
Add two onions, 
PORK medium size, cover 

and cook gently un- 
PIES til tender. Drain 

off the broth from 
the meat. Put into a frying pan a table- 
spoonful each butter and flour, and when 
bubbly add two cupfuls or the broth in 
which the meat was cooked. Season with 
a little lemon juice and cook until the 
sauce is smooth and thickened. Add the 
meat and set aside to cool. Make a good 



crust, using two cups flour and one cup 
lard, a teaspoonful salt and cold water to 
make into a paste. Butter small earthen 
bowls or pie plates, dust with flour, line 
with crust and fill with the meat, but no 
gravy. Cover with paste, leaving a hole 
in the centre for the escape of steam 
and bake in a medium hot oven. Keep 
the gravy hot. When the pies are baked 
put a small funnel in the hole in the cen- 
tre of the crust and pour in as much as 
the pies will hold. Another way is to put 
the meat in bowls without any under 
crust, then cover with a crust and bake. 



WHILE sausage is not to be com- 
mended for a steady diet, good 
home made or pure commercial 
sausage is not an unwholesome breakfast 
dish on a cool morning, while cooked 
over the camp or 
picnic fire it is hard* 

ly surpassed. SAUSAGE 

Link sausages are 
nice covered with 

water and boiled a few moments, then 
grilled over the fire or browned in the 
oven. 

Another appetizing way is to pick the 
sausagBS apart, then cook in cream sauce, 
like dried beef. Sausage and onion make 
a good combination. Allow a tablespoon- 
ful of chopped onion to a pound of sau- 
sage. Brown in a frying pan with the 
sausage and sprinkle over it when serv- 
ing. Fried apples or apple fritters are 
also excellent accompaniments to fried 
sausage. To bake sausage take a roll of 
the country sausage and place* in u. drip- 
ping pan. Dust lightly with flour and 
make a wall of potato around it, peeling 
the potatoes, cutting them in half and 
standing the cut side against the sausage. 
Bake in a moderate oven until the pota- 
toes are tender and brown and che sausage 
well done. Use the drippings from the 
sausage for a cream gravy to go with the 
sausage and potato. 



MEATS. 



43 



HAVE the ham sliced rather thick. 
Freshen, slightly by soaking in ice 
water over night or By parboiling 
it m enough water to cover. Wipe dry, 
place between the bars of a gridiron and 
brown slightly on 
"RPHTT FD both sides. Season 

with pepper and 
HAM more salt if needed, 

and serve with 
orange ®r apple fritters. Fried eggs may 
also accompany it if desired. To make 
the fritters slice oranges or apples in 
thick slices, from which all peeling and 
cores have been removed. Make a fritter 
batter, allowing to one cup sifted flour a 
teaspoonful baking powder and a pinch 
of salt, two beaten eggs, a quarter cup 
sugar (or not according to taste), and a 
half cup milk. 

Fry in hot ham fat or a kettle of deep 
lard, and as soon as brown drain on 
butchers' paper and dredge lightly with 
powdered sugar. 



THIS is especially delightful for buffet 
luncheons or high teas. Select a 
ham weighing from seven to nine 
pounds, scrape the outside, then scrub 
with a clean brush and rinse well. Place 
- in a good sized ket- 

"D A TTT?T\ UAM tle * C0Ver with C ° ld 

BAKED HAM wa ter and set over 
WITH the fire. When it 

CIDER SAUCE reaches the boiling 

point skim thor- 
oughly, then push 
back where it will simmer for a couple of 
hours. Take from the fire and let the 
meat remain in the liquor in which it was 
cooked until just lukewarm. Take out the 
ham and peel off the skin, which should 
come off easily. Place in a baking pan 
and bake in a moderate oven, basting fre- 
quently at first with hard cider sweetened 
with brown sugar and afterward with the 
drippings from the pan. 

When the ham is baked prepare a dress- 
ing of one cupful rolled bread crumbs or 



cracker dust, a teaspoonful dry mustard, 
two teaspoonfuls brown sugar, one beaten 
egg and cider to make a paste. Spread 
over the ham, dot with cloves and bake 
long enough to color a rich brown. To make 
the sauce put into a small saucepan over 
the fire a level tablespoonful each butter 
and flour, and when melted and frothy add 
a cup of highly seasoned stock. Cook ten 
minutes, then add a cup of cider, strain 
and serve. 



QUITE familiar is the old Southern 
dish of liverwurst. Take six pigs' 
haslets (heart, liver, &c), look over 
carefully, removing all imperfect parts. 
Put into a pot of water lightly salted and 
cook until tender. 
Chop fine. In an- LIVER- 

other pot put about „ 7TTpQT 

n'Ye pounds of fat w u K ^ L ■ 

pork. Boil until ten- 
der, take off the rind, chop fine and add to 
the liver. Throw aw T ay the water in 
which the haslets were coojsed, as it is 
not fit for food, but save the water in 
which the pork was cooked. Put the 
chopped .mixture in the water with a 
dozen onions, chopped fine. Cook until 
the onions are tender. Season with pow- 
dered sage, salt and pepper, and then sift 
in meal and cook until thick enough to 
fry. Pour into moulds and when cold 
slice and fry. 



US'E for this the head of a young pig, 
with heart, liver, kidneys and all 
the lean trimmings. Do not use 
the fat pieces. Take from the head as 
much of the jaw bone as possible, with 
all the teeth, and 
cut off the gristly 
snout and ears. SCRAPPLE 
Clean thoroughly 
and put into a large 

saucepan with the heart, liver, kidneys 
and lean meat. Cover with cold water 
and boil until all the Dones in the head 
fall apart. (Strain off the liquor into 



44 



MEATS. 



another pot and set back on the stove to 
keep warm. Pick over the meat, remov- 
ing all the bits of hone and gristle. Re- 
turn the meat to the strained liquor and 
again place over the fire, seasoning with 
salt, black pepper and sage. Now stir 
into the liquor cornmeal and buckwheat 
in the proportion of two of cornmeal to 
one of buckwheat and cook until the en- 
tire mass is about the consistency of 
mush. Pour into deep pans and put in 
the cellar to cool. This is a cold weather 
dish, but is excellent in a northern camp 
for the summer. 

THIS is just a plain country dish, but 
one which almost every one likes. 
Slice salt pork thin and put in a 
frying pan with water to cover. Cook 
until the slices of pork look pinkish and 
the water has evap- 
orated. Roll each 
SALT PORK s ii C e in a little flour, 
AND CREAM shaking off all that 
GRAVY * s su P erfluous » and 

return to the spider. 

Fry until crispy 
brown on both sides, watching closely 
that they do not blacken. Take up the 
slices of pork on to a hot platter, then stir 
into the fat remaining a tablespoonfui 
flour. Stir until well blended, then pour 
in a cup of milk. Stir again until smooth 
and thickened, add a half cup cream or 
more milk, with pepper to season, and 
pour over the pork. This cream gravy 
is specially delicious with buckwheat 
cakes. 

HAVE the bone removed and the 
space filled with a dressing of sage 
and onion, or one similar to that 
used in the roast pig. Roll up and secure 
with a string. Place in a dripping pan. 
Rub salt, pepper 
ROAST and the grated rind 

SHOULDER of lemon over the 
OF PORK scraped top and 

squeeze the juice of 
a lemon over it. Bake with an even heat, 



basting frequently. The meat must be 
well done to be good. Serve apple sauce 
or prunes with this. The Swedes make 
a dressing for fresh pork roast of prunes 
and rice. Soak a quarter pound of prunes 
in cold water over night. Cover with boil- 
ing water and cook until nearly tender. 
Blanch one cup rice, add prune juice and 
water to make three cups in all, add a 
teaspoonful salt and boil until the rice 
is tender. Add the prunes stoned and cut 
in pieces. A dozen chestnuts or butter- 
nuts may be added for variety. 



WASH the brains thoroughly, reject- 
ing all the small membranes. 
Place m a quart of cold water to 
which a tablespoonfui of vinegar has been 
added, soak for twenty minutes or half 
an hour, then drain. 
Drop into boiling CALF'S 

water and cook 
three minutes — - no BRAINS 

longer. Pour off the 

water and replace with cold water. After 
this preliminary treatment they are ready 
for use in any way desired. Put on the 
ice until ready to cook. To bread them, 
cut each portion of brain in half, season 
with salt and pepper, dip in egg t then 
cracker crumbs and fry in butter or olive 
oil until browned on each side. Take up 
carefully so as not to break them and 
serve with a tomato or brown butter 
sauce. Or brush over well with melted 
butter or oil, roll in seasoned bread 
crumbs, place each piece on a slice of 
bacon and bake in a hot oven for half 
an hour. Serve with sauce piquant. The 
blanched brains may also be cut in inch 
cubes, dipped in fritter batter and fried 
in hot, deep fat; be browned in butter and 
served on a bed of boiled spaghetti cov- 
ered with tomato sauce and sprinkled with 
Parmesan cheese ; or, cut in small pieces, 
put in scallop shells or ramekins, covered 
with tomato sauce, grated cheese and but- 
tered crumbs and baked until slightly col- 
ored. 



MEATS. 



45 



OF VEAL 



HAVE the bones removed from the 
shoulder, then fill with a good force- 
meat and sew up. Season the meat 
with a large tablespoonful of salt and a 
teaspoonful of pepper mixed, rubbing in 
thoroughly. Brush 
over with olive oil, 
ROAST lay in a roasting 

SHOULDER Pan, place in a hot 
oven and roast, 
basting with olive 
oil and hot water 
until a light brown. If preferred, 
thin slices of larding pork may be 
put on top of the roast to fur- 
nish the necessary fat for the basting. 
When colored, add a cupful of boiling 
water to the pan, then continue to roast 
and baste until the meat is tender. This 
will take about two hours. It is a good 
plan to invert a pan over the roast during 
the last hour to keep the steam in and the 
meat from becoming too dry. When 
ready to serve, take the roast on a hot 
platter, remove all fat from the gravy, 
thicken slightly with a tablespoonful of 
cornstarch or flour stirred .smooth in a 
little cold water, cook a few moments, add 
culinary bouquet to color a rich brown, 
then strain and serve with the roast. 

TAKE about three pounds lean veal 
from the shoulder or other inex- 
pensive cut that has but little fat 
about it. Dredge with salt, pepper and 
flour. Put a little pork drippings, olive 
oil or butter in the 



VEAL 
POT PIE 



bottom of a round 
bottomed iron pot, 
and when hot turn 
in the meat and let 
it brown. When well colored, add boiling 
water to cover and a small sliced onion 
and let it simmer a couple of hours, or 
until thoroughly done. Then prepare the 
dumplings in this way:— Sift together two 
cupfuls flour, a teaspoonful and a half 
baking powder and a half teaspoonful 
salt. Add a cupful milk, mix quickly and 



drop the batter in large spoonfuls on the 
meat. Take care not to let them fall into 
the gravy, else they will be heavy. Cover 
ciosely and cook steadily ten minutes or 
longer; but do not uncover under ten 
minutes. Arrange around the edge of a 
hot platter, dish the meat in the centre, 
add flour to the gravy, enough to thicken, 
cook a couple of minutes, strain over 
the meat and serve immediately. If pre- 
ferred, the dumplings may be mixed the 
same as baking powder biscuit; baked, 
then split and used with the meat and 
gravy in the same way. 

rOR this use either the fricandeau or 
prime piece of a leg of veal which 
weighs from three to four pounds, 
the shoulder boned and stuffed or the 
breast. Most of the bones of the breast 
will not need to be 
removed, as they BRAISED 
become tender m 
the cooking. Brais- VEAL 

ing is the ideal way 

of cooking veal. The old time braising 
was done in a regular braising kettle 
with a cover which held coals, thus 
cooking both top and bottom at the same 
time. To-day nearly all braising is done 
in the oven in shallow pans, with deep, 
close fitting covers. The meat, seasoned 
or stuffed, is put in the pan, covered 
with hot stock and an abundance of herbs, 
seasoning, the vegetables, like young 
onions and carrots, covered closely, then 
braised with frequent bastings until 
brown, juicy and thoroughly cooked. The 
time required is usually about three 
hours. A good forcemeat for stuffing veal 
is made by running through a meat chop- 
per a pound lean veal and a quarter 
pound sausage meat. &oak the crumbs 
of a half loaf of bread in cold water, 
then squeeze dry. Add a tablespoonful 
salt, a teaspoonful pepper, two onions 
chopped fine and fried in a little olive 
oil or butter, and parsley, sage or thyme 
to season to taste. Stuff the breast or 
shoulder with this mixture and tie up. 



46 



MEATS. 



SCALD in boiling water, rub with a 
coarse cloth, drain and cook for 
three hours in stock or water sea- 
soned with onion, salt and bay leaves. 
.When tender take out, slit the top of the 
ear, and, having 
PAT "F'^ made a rich cream 

**™* r p sauce of two table- 

\ EARS spoonfuls each but- 

ter and flour, a cup- 
ful of milk or stock, with salt, pepper 
and nutmeg to season, simmer the ears 
in this for an hour. When ready to serve 
stir in the yolks of two eggs and a little 
lemon juice and dish on toast, with a gar- 
nish of sliced hard boiled eggs. When a 
more elaborate dish is desired, extend the 
slit in the ear and garnish with truffles 
or mushrooms. 



WHEN the head comes from the mar- 
ket already scraped and cleaned 
all that is necessary to do is to 
scald it and rub with a coarse cloth to 
take off any remaining hairs. Have ready 
a saucepan large 

CALF'S HEAD * no " sh *? fc ho1 * ^ 

head, which should 
ENTIRE be t i e( j j n a pi ece 

of thick muslin. 
Cover completely with boiling water. Let 
it boil up once or twice, skim thoroughly, 
then add salt, pepper, parsley, a little 
onion and carrot, a spice bag or, failing 
that, a bay leaf, two or three cloves and a 
little marjoram. Then push back on the 
range, where it can simmer gently for five 
or six hours. When done remove the 
muslin, lay the head on a white napkin 
with a garnish of lemon and parsley, trim 
the ears so they look shapely and put a 
lemon in the mouth. Serve with sauce 
piquant. Save all the broth in which it 
was cooked, as it makes a thick jelly suit- 
able for soups and sauces. If preferred 
the head may be boiled entire, then boned 
and the meat cut in small pieces. Put a 
cup of the stock over the fire and when 
hot thicken with a tablespoonful of flour 



stirred smooth with a tablespoonful of but- 
ter. Season with salt and pepper, add 
two heaping cupfuls of the meat to the 
stock and cook for five minutes. Beat 
the yolks of two eggs with a cupful sweet 
cream, stir into the stock and take at 
once from the fire. Add two tablespoon- 
fuls Madeira and a squeeze of lemon juice 
and serve with baked potatoes and hot 
raised biscuit. Prepared in this way it is 
an excellent substitute for terrapin, which 
it closely resembles in taste. 



MINCE fine one cupful of cold veal, 
add a half cupful of cooked sweet- 
breads, also cold and minced, one 
cupful of cooked rice, a few drops of onion 
juice, and minced parsley, celery or thyme 
to season. Moisten 
with a little rich VEAL CRO- 
veal stock- and heat r\ii t^t^i^tto 
over the fire. Add QUETTES, 
salt and pepper and 

one beaten egg yolk, cook for one or two 
minutes and turn out on a dish to cool. 

When firm and cold, form into cro- 
quettes, pear shaped, stick a clove in the 
small end, to simulate the stem, roll 
lightly in bread crumbs, then in beaten egg 
to which a tablespoonful of milk has been 
added, again crumb and fry in smoking 
hot fat until a golden brown. 



FRY a tablespoonful chopped onion to a 
golden brown in a tablespoonful olive 
- oil or butter. Add abound lean veal 
cut in inch pieces. Season with salt and 
paprika, sprinkle with a tablespoonful 
flour and stir until 
slightly browned. VEAL 

Then add one cupful 
stock or water, cov- (jOULASH 
er and simmer for 

an hour. Add one cupful diced raw pota- 
toes and cook fifteen minutes longer. Add 
a tablespoonful minced parsley or green 
peppers, cook five minutes more, then 
serve. 



MEATS. 



47 



TAKE three pounds lean, juicy veal, 
freed from fat and bones. The neck 
is particularly suitable for this pur- 
pose. Cut in cubes about two inches in 
size. Put in the bottom of a pot two 
tablespoonfuls of oil 

VEAL A LA or pork fat drip " 

pings, and when hot 

MARENGO add a sliced onion 

and cook a golden 
brown. Then add the yeal seasoned with 
salt and pepper and dredged lightly with 
flour and fry until well browned. Watch 
closely and turn as required. When all 
the pieces are brown, pour three cupfuls 
good white stock over the meat with a 
half cup strained tomatoes and a soup 
bag to season, or a little celery, parsley, 
thyme, cloves and bay leaf. Simmer gen- 
tly for three-quarters of an hour, then 
dish on a hot platter with a circle of 
heart shaped pieces of fried or toasted 
bread about it. Skim the gravy, then 
thicken and strain over meat and bread. 
Serve with rice and green peas. 



THIS is a thick cut of three or four 
pounds from the leg. Remove all 
skin and tendon and pound with a 
potato masher until almost as tender as 
pulp. This is the French method of 
treating veal and 
is an essential 
FRICANDEAU thing to do. Beef, 
OF VEAL on the other hand, 

LARDED is ruined by thQ 

pounding process, 

which breaks the 

fibres and lets out the juices. After the 

pounding, form into a loaflike shape and 

lard the upper part with delicate strips of 

fat and salt pork. Season with salt and 

pepper, sear in hot fat, sprinkle with just 

a suspicion of powdered sugar and roast 

in a rather cool oven. When ready to 

serve garnish with carrots boiled or fried 

and cut in long strips, peas and potato 

balls. 



CUT three or four tails in two inch 
lengths, then parboil ten minutes. 
Drain and put into a stewpan, cover 
with water or stock, adding a quarter 
pound bacon from which the rind has 
been removed. Cook 
slowly until the n at \7t?Q» 

tails are tender ^attc 

and the broth re- TAILS 

duced nearly half. 

Slice the bacon and arrange around a 
mound of cooked spinach, well seasoned. 
Make a circle of the tails around outer 
circumference of the dish, thicken the 
broth with flour, color brown with cul- 
inary bouquet or browned flour, season 
with a little lemon and pour over the 
whole. 



THE first treatment of sweetbreads 
is always the same, no matter in 
what form they are to be served. 
When they come from the market soak in 
cold water for two hours, then boil five 
minutes in fresh 
water, drain and SWEET- 

drop again in cold .p^^' 

water. Now wipe, 'BKi2*t\v& 

pull off the wind- 
pipes and fibres, after which they may be 
prepared in any way preferred. If yoii 
wish them creamed, cook until tender, 
then flake or cut in small pieces. Put a 
tablespoonful of butter in a frying pan, 
add a scant tablespoonful of flour, and as 
soon as blended add a cupful of rich milk 
or cream, with salt and pepper to taste. 
Pour over delicately browned slices of 
toast. Or fry the sweetbreads and an 
equal quantity of mushrooms in butter, 
then blend with cream, slightly thickened. 
In broiling, sweetbreads after being 
blanched are dipped in oil, salted and 
peppered, then broiled over a clear fire. 
Sweetbreads and bacon go excellently 
together. After the preliminary treat- 
ment fry in bacon fat and serve with 
slices of fried bacon and cucumbers* 



48 



MEATS. 



Sweetbreads and peas are another happy 
combination. Fry slices of the sweet- 
breads brown in olive oil or butter, ar- 
range them on a hot dish in a circle 
around a mound of hot, well seasoned 
peas. For a curry cut the sweetbreads 
into dice shaped pieces and cook tender 



in a little white stock of chicken or veal, 
to which a few slices of onion have been 
added as seasoning. When tender re- 
move the onion, thicken the broth slight- 
ly, add a teaspoonful of curry powder and 
a few drops of lemon juice, then serye 
very hot. 



THIS is a very popular dish in Eng- 
land and on the Continent and finds 
appreciation by many who would not 
eat cubage in any other way. Select a 
firm head of cabbage, green or red, pick 
clean and lay in 



CHOU FARCI 

OR STUFFED 

CABBAGE 



salted water for an 
hour, pulling the 
leaves apart, but not 
•breaking them off. 
Drain, put into boil- 
ing salted water and 
cook fifteen minutes. Drain and cool. 
Have ready a forcemeat made of a pint 
Italian chestnuts mixed with an equal 
quantity sausage meat, mashed potato 
and sausage, or a cup and a half chopped 
roast beef a mutton or veal, with half as 
much fine crumbs and weak stock to 
moisten and herbs to season. Cut out the 
stalk of the cabbage, leaving a cavity 
large enough for the forcemeat. Pads in, 
wrap the cabbage in a crocheted net made 
for the purpose, or a piece of cheesecloth, 
then simmer slowly in a saucepan with 
a eup of broth well seasoned. Cook for 
an hour and a half, tightly covered, re- 
move the wrapping, lay the cabbage on 
a heated platter and pour over it a good 
brown sauce. A variation is to put the 
stuffilng between the leaves of the cab- 
bage as well as in the centre, filling all 
the interstices. 



A FRENCH artichoke to be eaten 
cold with French salad dressing 
should have the leaves left on, 
the stalE trimmed off close to. the bottom, 
then be plunged into salted boiling water 
and cooked until the 



FRENCH 

ARTICHOKES 

COLD 



leaves pull off read- 
ily and the little 
cup or fond at the 
base is tender. 
Drain and chill. 
When ready to 

serve have the dressing in little sauce- 
plates at each plate. The correct way to 
eat the artichoke is to pull off the leaves 
one by one, dipping the flesh end in the 
sauce and nibbling off the little bits of 
flesh. When the leaves begin to be 
flabby and without meat at the end pull 
out all with the bristly heart. This 
leaves the little fond of the vegetable, 
which is eaten by pouring the rest of the 
dressing into it, then separating into 
mouthfuls. A delightful introduction to 
a course dinner on a hot night is the heart 
of a cooked artichoke cut with a cooky 
cutter to give it a fancy edge, then thor 
oughly chilled. Fill the cup of the fond 
with caviare sprinkled with finely minced 
parsley, and the yolk of a hard boiled 
egg, pressed through a ricer or frosting 
bag in star or flower design. A few drops 
of lemon juice gives the needed zest. 



49 



50 



VEGETABLES. 



THIS makes an exceptionally dainty 
entree. To prepare the canapes, 
take slices of stale bread about two 
inches thick and stamp into neat rounds 
with a biscuit cutter. "With a smaller 
cutter mark a eir- 
cle in the centre of 
CAI\ Ax^Ilo each and scoop out 

OF the crumbs to the 

ASPARAGUS deptl1 of an ineh ' 

This must be care- 
fully done so as to 
leave a firm bottom and sides. Beat an 
Bind add to it a cupful of milk. Ar- 
range the canapes in a shallow dish and 
pour the milk and egg mixture over them. 
This amount will make five or six 
canapes. Let them lie in this just two 
or three moments, then take up carefully 
and slip into a kettle of boiling lard. 
They must not be crowded. They will 
turn a golden rown in just a moment 
and need to be carefully watched to pre- 
vent their getting too dark. Take out 
with a skimmer and drain on soft paper. 
Cook the tender tops of a pint of aspara- 
gus, then drain well. Put into a sauce- 
pan two tablespoonfuls butter and one 
spoonful flour. When bubbly add a half 
cupful boiling water and let come to 
a boil. Add the cooked asparagus, the 
juice of half a lemon and a tablespoonful 
chopped parsley. Fill the canapes with 
this, arrange on a napkin or platter and 
garnish with slices of cut lemon and pars- 
ley or cr 



TRIM off about half an inch from the 
tops of the artichokes and cut off 
the leaves from the bottom. Wash 
thoroughly the rest of the vegetables, put 
into a saucepan with plenty of boiling 
salted water and 
STUFFED co °k until tender. 
.__.._ ^ Take out, drain. 

ARTICHOKES 6C00p out tiie fibrous 

insides and press 
perfectly dry. 
Put the tops of the leaves in a frying 



pan with two tablespoonfuls of olive oil 
and fry. Place in another frying pan 
three tablespoonfuls of chopped bacon, 
and as it fries out add two tablespoon- 
fuls of flour. Put in a few minced herbs 
to season, then pour in a little broth to 
make a thick sauce. Cook five minutes. 
Season the artichoke cups with salt and 
pepper, fill with the cream dressing and 
cover the top of the cup with a thin slice 
of bacon, tying with a string to keep 
it in position. Put into a baking pan 
with a little gravy or broth and bake 
twenty-five minutes. Arrange the cooked 
leaves on a hot dish, remove bacon and 
string from the artichoke cups, place on 
the cooked leaves and serve hot. 



GREAT care is necessary in cooking 
Jerusalem artichokes, as. owing to 
the absence of starch, they do not 
become dry and mealy in the cooking like 
the potato. A nice way to prepare them 
is to cut in slices, 

boil in salted water TT7PTT n AT ,7,, 
until tender, but not JERUSALEM 
too soft, it will ARTICHOKES 

take about twenty 

minutes. Drain and dry on a soft towel. 
Put a tablespoonful of butter in a frying 
pan, add one onion sliced and cook until a 
light yellow, then put in the artichokes 
and toss until a delicate brown. Sprinkle 
with salt, pepper and minced parsley. Or 
wash and peel the 'chokes, cut in small 
cubes, then cook in boiling salted water, 
taking care not to overcook them. Put in 
a baking dish or individual ramekins, 
sprinkle on a layer of grated Parmesan 
cheese and cover with cream sauce. Put 
buttered crumbs over the top and bake 
until the crumbs are a golden brown. 
The artichokes may also be cooked tender 
and added to a good white or cream 
sauce, or cooked in milk with a little 
onion, using a double boiler for the cook- 
ing and thickening with flour. They also 
make an excellent cream soup. 



VEGETABLES. 



51 



PICK over tender dandelion leaves, 
wash carefully through several wat- 
ers, then throw into an abundance of 
boiling salted water and cook gently for 
fifteen minutes. Drain, turn cold water 
over them from the 

DANDELION faucet? t0 chm and 

OT>T ___ XTC , blanch. Drain again. 

GREENS Chop fine and when 

nearly ready to serve 
warm in a frying pan with butter, pepper 
and salt, and, if liked, a little nutmeg. 
Mound in a hot dish and slice two or three 
hard boiled eggs over them. Dandelion 
greens are also cooked with bacon. In 
this case cook the well cleaned leaves ten 
minutes in boiling salted water, then 
drain and return to the saucepan with 
fresh water and a pound of bacon allowed 
to a half peck dandelions. Add salt, pep- 
per and a little onion, and boil gently 
until tender and nearly dry. Serve the 
greens on a hot platter with the bacon 
sliced and arranged around it. 



FOR salad use the common dandelion 
blanched by growing through a 
depth of sandy soil or under earthen 
pots is preferred by many to the choicest 
cresses. Blanched in this way it is de- 
lightfully tender, 

DANDELION c ™ p * n +1 d !*** 

without the bitter 
oALAD taste. Successive 

crops of this may be 
grown throughout the summer if not al- 
lowed to blossom. The tender green leaves 
of young field dandelions picked before 
the plant blossoms are also used for salad. 
To prepare for serving, wash several 
times in cold water, drain well, put the 
leaves in a dish and cut fine. Sprinkle 
with salt cover and stand in a cool place 
for several hours. Then drain again. 
Mix six tablespoonfuls of oil with three of 
vinegar or lemon juice and a quarter tea- 
spoonful of pepper. Pour over the leaves, 
toss well and serve. 



THE French method of cooking aspara- 
gus is to immerse the stalks tied up 
in a bundle in boiling salted water, 
allowing the tips to stand above the 
water, so as to steam tender while the 
tougher portions 
are boiling. Cook 
AFPARAGUS until tender but not 
broken, and serve 
with melted butter, 
white sauce or a Hollandaise sauce. A 
Frenchwoman eating asparagus takes a 
stalk at a time in her fingers, dips the 
head in the sauce provided and daintily 
nibbles down the stalk as far as it seems 
tender. In America it is usually served 
on buttered toast, each slice of toast be- 
ing dipped into the asparagus liquid. 

The "up-State*' method of cooking as- 
paragus is preferred by many. Only the 
tender portions of the stalks are used, 
the tougher parts being reserved for the 
stock pot. Cut the tender portions of 
the stalks into half inch lengths and 
cook until tender in just enough boiling 
salted water to cover well. When ten- 
der—and it will not require more than 
twenty minutes — season them aDd the 
liquid in which they were cooked with 
salt and pepper, plenty of butter and 
cream or milk, and serve on toast alone 
or in deep individual serving dishes. In 
this way the whole distinctive flavor of 
the vegetable is preserved. 

THERE are many ways of treating 
cold asparagus, all of which are 
appetizing. With just a French 
dressing it is dainty and specially attrac- 
tive on a hot day. With a little mustard 
added to the dress- 
COLD * n *' man 5" ^ ke ir 



ASPARAGUS 



better. With 



mayonnaise or sauce 
tartare it comes close 
to perfection. Ag^ain, lemon juice or 
simply salt is used with chilled asparagus. 
To be eaten cold, asparagus must always 
be well drained and perfectly chilled. 



52 



VEGETABLES. 



CUT the egg plant in slices, peel, cover 
with salt and put a weight on top 
of the piled up slices to extract the 
bitter, acrid juice. At the end of two 
hours fry in olive oil or good drippings, 
and arrange part 

T?rr m aistt of the slices in lay " 

LUlfFLMl, ers ar ound the 

TURKISH sides and bottom 

STYLE °^ a co °king P ot - 

Lay the other fried 
slices one side. Now 
fry, in the same drippings, one pound 
chopped meat and one onion, sliced, and 
put a layer of the meat and onion on top 
of the sliced egg plant in the saucepan. 
Next should come a few slices of tomatoes, 
seasoning all with salt and pepper. Over 
this put another layer of egg plant, then 
more meat and tomato, and so continue 
until all the ingredients are used. Add a 
little stock or hot water to partially cover, 
put on the lid and cook gently on top of 
the stove until the water is almost gone. 
This is a delicious way of cooking egg 
plant and hearty enough for the substan- 
tial course at dinner. 



CHOOSE large cucumbers, two or 
three in number, peel and remove 
the seeds with an apple corer. Fill 
the cavities with a forcemeat made of a 
half pound minced veal, a quarter of a 
pound of fat bacon, 

STTTFP'RD a * so cn °PP e( ^' a ^ a ^ 

t a b 1 e s p o o n f ul 
CUCUMBERS chopped onion, a 
tablespoonf ul minced 
parsley, one beaten egg, salt and pepper 
to season and crumbs to make a good 
consistency for stuffing. Place the 
stuffed cucumbers in a stewpan with a 
cup of stock, a tablespoonful butter, a 
tablespoonful vinegar and a minced onion 
and simmer for an hour. 'Strain off the 
sauce and thicken it with a half table- 
spoonful of flour. Pour over the cucum- 
bers and serve as an entree. 



CUT the raw corn from the cob, first 
scoring each row, then pressing out 
the pulp with the back of a knife, 
leaving the hulls on the cob. Cook the 
cobs in a little water for twenty minutes, 
then strain and 

add the water to GREEN C0 RN 
the shelled beans, 

which should equal SUCCOTASH 
the corn in quan- 
tity. Cook gently until the beans are 
tender. When nearly done add the corn 
pulp, cook five minutes longer, season 
highly with butter, cream, salt and pepper 
(a little sugar if desired) and serve hot. 



THIS is a savory mixture of green 
corn, green peppers and tomatoes. 
To a half dozen ears of corn allow 
five tomatoes, five green peppers and five 
small onions, all minced. Cook the 
onions a golden 

brown in a little QREEN CORN 
bacon fat, then add nrrnTirriri 
the other vege- CHOWDER 
tables, having the 

corn cut from the cob as nearly whole as 
possible. Cover with boiling water and 
simmer for an hour. Season with salt 
and pepper and serve. 



THESE are a favorite garnish for 
fried chicken or Belgian hare. To 
a cupful of fresh corn pulp cut from 
the ear allow a half cup cracker crumbs 
mixed wdth a half cup milk. Add two eggs, 
whites and yolks 
beaten together, and CORN 

season with salt and pdtttpdc 
pepper. Have ready FRITTERS 
a very hot spider or 

pancake griddle, well greased with butter 
or olive oil, and drop in the batter, a 
spoonful at a time. When the fritters are 
brown on one side turn to the other, that 
they may be well cooked through. Four 
minutes will make them a golden brown. 



VEGETABLES. 



53 



FOR those who cannot eat cucumbers 
raw or tire of them in that fashion 
there are many ways of preparing 
them tastily. Pared, cut in halves and 
the seeds removed, they may be boiled 
until tender in salt- 

TO COOK ed w / ter \ th , e ? 

served on a hot disn 
CUCUMBERS W ith plenty of 
melted butter. Or 
they may be cut into dice, boiled in salted 
water, drained and served on toast with a 
cream sauce. 

They are delicious cut in rather thick 
slices, dried with a towel, dusted with 
salt and pepper, dipped into beaten egg, 
then in crumbs, and fried. Serve with 
hash or minced meat. 

To serve with mutton cutlets, English 
fashion, cut the peeled cucumber in thick 
slices and fry brown in a little butter, 
seasoning with salt, pepper and a little 
minced onion. Cover with stock and 
simmer gently for half an hour. Just 
before serving squeeze a little lemon juice 
into the pan. Serve the cucumber in the 
gravy, with the cutlets around. 



CUT off three-quarters of an inch or 
more from the ends of each cu- 
cumber, and take off a thick paring, 
as the bitter juice lies next the skin. 
Shave with a vegetable cutter or cut in 
thin, even slices and 

CUCUMBER thr ° w in '° ic V ' d 

water until ready to 
SALAD serve. Drain, place 

in a pretty china 
bowl or low glass dish with cracked ice 
and serve with a, French dressing or 
simply salt, pepper and vinegar. Ber- 
muda onions or young home grown onions, 
sliced thin, are often mixed with cu- 
cumbers. In this case a dusting of finely 
minced parsley over the salad will do 
much toward removing all odor of the 
onion. A little minced fresh mint is also 
deemed ian addition to raw cucumbers by 



some people. Cucumbers also combine 
well in salad with sliced raw tomatoes, 
ribbons of green peppers and cold boiled 
pickled beets. 



SCORE the rows and scrape out the 
pulp of five small plump ears of 
corn. Mix with five well beaten 
eggs, one teaspoonful cream, and salt and 
pepper to season. 

Have hot and but- QREEN CORN 
tered a sheet iron 
frying pan. Pour OMELET 

in the mixture and 

shake and tilt the pan until it is evenly 
cooked. Roll and serve on a hot platter. 



PEEL the roots, put in cold water for 
twenty minutes, then put into a 
saucepan with cold water to cover 
and salt to season. Cover and cook until 
the roots are tender. Drain, cut the roots 
in slices, then 

chill. When CELERY ROOT 

quite cold, cover Q at ATI PT?T 
with a French * Ai - AL >> ^^' 
dressing. To ERY RELISH 

make the relish 

take wide pieces of tender, crispy celery, 
and fill each one with a mixture of cream 
cheese, paprika, cream, chopped olives and 
salt. Chill and serve with brown bread 
or thin crackers. 



HUSK the corn ears, then steam 
for fifteen minutes or cook in boiiing 
watar three minutes. Drain and 
dry on a towel. Lay on a well greased broil- 
er and toast over 

a good bed of coals BROILED 

or under the gas qt^t-t^t^jt* r» ADM 
broiler, turning un- SWEET CORN 
til brown on every 

sddie. Serve with salt and plenty of sweet 
butter. 



54 



VEGETABLES. 



FOR a medium sized corn pudding use 
the pulp of a half dozen ears. The 
easiest and best way to cut corn 
from the cob for pudding, fritters or corn 
oysters is to score the kernels with a 
sharp knife, cut a 

GREEN CORN f^ZJ^oTs 

PUDDING of corn and then 
wlith a dull knife 
scrape out the pulp remaining. Beat two 
eggs together, add a half teaspoonful salt 
and a cup and a half of milk. Stir in the 
corn pulp, and bake the whole for about 
two hours in a deep pudding earthenware 
dish. Keep covered. If the corn lacks 
sweetness two tablespoonfuls sugar may 
be added to the eggs in stirring them with 
the other ingredients. The pudding 
should be of the consistency of custard. 



SORAPE and boil young carrots in 
•salted water until tender. Cut in 
halves lengthwise, roll in fine cracker 
crumbs or flour, then in egg and cracker 
again and fry in olive oil or hot butter 
until a golden 
TkT?T TPATT? brown. Sprinkle 

wavs of with fine chopped 

w/^io kjt parsley and serve 
COOKING V ery hot; or, after 
CARROTS scraping and boiling, 

cut in strips and roll 
in isugar to which has been added a little 
salt. Have oil or butter very hot, drop 
in the strips of carrots, and as soon as 
the edges brown take up, sprinkle with 
parsley and serve. These are known as 
caramel carrots. To cream carrots scrape, 
slice thin crosswise and boil in salted 
water until tender. It will take a'bout an 
hour. For each cupful carrot allow one- 
half cupful sweet cream, a saltspoonful 
each salt and sugar, a teaspoonful butter 
and a sprinkling of pepper. Add to the 
drained carrots. Just before sending to 
the table add a few freshly toasted crack- 
ers, well buttered. If desired a teaspoon- 
ful flour may be combined with the but- 
ter, making a regular cream sauce. 



HAVE ready three cupfuls fine 
shaved cabbage. Put into the fry- 
ing pan or chafing dish (for this is 
an approved chafing dish relish to serve 
with trout or smelts) four level table- 
spoonfuls of butter 
and two rounded DRESSING 
tablespoonfuls flour. -r>r\ry 

Melt together until FOR 

creamy, add a level CABBAGE 



salts r 



COLD SLAW 



pepper or a speck of 

cayenne, a level saltspoonful salt, a 
teaspoonful mustard, four teaspoon- 
fuls sugar and a half* cupful vine- 
gar and cook until smooth. Beat 
the yolks of two eggs until lemon 
colored and thick, and add quickly to the 
vinegar. Pour the hot mixture over the 
egg. A half cupful cream can also be 
added if desired. Pour the vinegar rap- 
idly into .the cream and it will not curdle. 
Milk is more apt to curdle on account of 
its lack of oil. If you use milk, double 
the quantity of butter, then pour over 
the cabbage and toss until well blended. 

TRIM the cauliflower, then soak, head 
down, in cold salted water for an 
hour. Plunge into boiling salted 
water and cook until tender, but not sod- 
den. Drain dry and set aside until cold. 
Pick into small flow- 
erets and cut the 
stalks in pieces, CAULI- 

keeping stalks and FLOWER 

flowerets separate. SALAD 

Put the stalks in a ^ — « 

bowl and mix with 

them a tablespoonful each minced oniion 
and parsley. Make a dressing, using 
eight tablespoonfuls oil, three of tarragon 
vinegar, or half and half vinegar and 
lemon juice, half a teaspoonful salt and a 
saltspoonful mustard and paprika. Pour 
over the cauliflower, toss and mix care- 
fully and lightly, and arrange with the 
flowerets on the top. Garnish with olives 
and slices of lemon or miinced parsley and 
hard boiled egg yolk put through a ricer. 






VEGETABLES. 



55 



BOILED 



IN selecting corn, that with short, thick 
ears, green, tender husks and dark 
silk will be found best. To test the 
condition of the corn turn back the husks 
and press a kernel with something sharp. 
The farmer uses his 
thumb nail. If the 
milk flows freely 
CORN the corn i 6 i n the 

pink of condition. 
Like peas, corn loses its sweetness after 
being broken from the stalk. Freshly 
picked it is at its best. In boiling, re- 
move the outer husks, turn back the inner 
husks and twist together over the ear. 
Bind with a husk, put in a saucepan, 
spread the outer leaves over the top, pour 
on cold water to cover and bring quickly 
to a boil. Cook only five or six minutes, 
as overcooking toughens. Strip off the 
husks, wrap in a serviette and serve 
piping hot. If the family is large it is 
a good plan to cook the corn in relays. 



CLEAN the celery nicely, wash well, 
then crisp by keeping in a damp 
napkin on the ice. When ready to 
use cut in crescent shaped slices and put 
in a bowl. For one cupful celery add one 
cupful thin slices of 
CELERY, tart apple and a 

APPLE ANDi half cupful pecan 
NUT SALAD or walnut meats. 
Marinate with a 
French dressing and serve in lettuce cups. 
Other celery combinations that go weii 
for salads are equal parts fine dried po- 
tato and celery, equal parts of shredded 
cabbage, fine cut celery and English wal- 
nuts, with mayonnaise; celery and pine- 
apple in, equal quantities marinated with 
lemon juice, then dressed with mayon- 
naise and garnished with lettuce leaves 
and pistache nuts; canned herrings broken 
in pieces and mixed with celery and cooked 
beets in equal parts; celery and sweet- 
breads with mayonnaise; celery, green 
oenners and tomatoes. 



W 



CABBAGE 
SALADS 



' HEN celery is unobtainable in the 
summer a little crisped cabbage 
may be used in combination with 
veal or chicken in a salad. It also com- 
bines well with salmon, tomatoes, lobster, 
cucumbers, sweet 
peppers and 
shrimps. When 
cabbage is to be 
shaved or chopped 

for cold slaw or salad, it should be laid 
in cold water for an hour or two first to 
get crisp. 'Dressed with lemon juice and 
the best olive oil it is much more delicate 
and digestible than when vinegar is used. 
Another excellent dressing for a cabbage 
salad is made in this way: — Chop or shave 
fine a medium sized head of cabbage that 
has been crisped and season to taste with 
salt and pepper or paprika. For the 
dressing, beat the yolks of two eggs, add 
two tablespoonfuls melted butter, and 
beat again. Add a tablespoonful thick, 
sour cream, two tablespoonfuls sugar, 
half a cup vinegar and a sprinkle of mus- 
tard, and beat until thoroughly incor- 
porated. Pour over the cabbage and 
mix. 



NO way of cooking egg plant is more 
successful than frying, as the pre- 
liminary work of removing all acrid- 
ity can then be thoroughly done. Cut the 
plant into slices about half an inch thick, 
rub each slice with 
an abundance of FRIED 

fine salt, lay them 

in a bowl one over ^^* ±"J^A1\ 1 
another and cover 

with cold water. Put a saucer and 
weight on top to hold them down and let 
remain for three or four hours. Rinse off 
the slices and dry each one with a cloth. 
Season with pepper, dip in beaten egg, 
then in dried and sifted bread crumbs and 
fry in drippings or olive oil until a golden 
brown on each side. They must be thor- 
oughly cooked, but not burned. 



56 



VEGETABLES. 



CUT the white stalks into two inch 
lengths and eook in boiling salted 
water to cover until tender. It will 
take about half an hour. Drain, saving 
the water for soup stock, and cover the 
pieces with a 
cream sauce made 
CELERY from two tab ie. 

WITH spoonfuls each of 

CREAM SAUCE butter and flour ' 

salt and pepper 

to season and a 

cupful and a half of milk. Less flour and 

a fresh egg yolk added to the sauce makes 

it that much richer. 



PARBOIL a good sized, firm egg plant 
for ten minutes, then lay in ice cold 
water for an hour. Meantime make 
a forcemeat, using a half cup minced 
boiled tongue or ham, a teaspoonful each 
minced parsley and 
STUPPED onion, salt, pepper, 

wr-n m AivTT a beaten e s g and a 

£#UU -f-LrAlM 1 Iittle cream t0 mo i s . 
ten. Take the egg 
plant from the water, wipe dry and cut 
in halves lengthwise. Scrape out the seeds 
and enough of the pulp to make a good 
sized cavity. Chop the pulp and add to 
the dressing already prepared. Fill the 
cavity, fit the two halves together and 
bind in place with a strip of clean muslin. 
Lay in a deep baking pan, pour a cup of 
stock around the vegetable, cover and 
bake half an hour. Lift into a hot dish, 
remove the binding and pour about the 
plant the gravy that has formed or a but- 
ter or tomato sauce. The French prefer 
to use sausage mixed with bread crumbs 
for their forcemeat. In a formal course 
dinner, stuffed egg plant, hot and with a 
sauce, is usually served alone as a sep- 
arate course following the roast. At the 
ordinary family dinner it comes on with 
the meat, or at a season of extreme 
heat, takes the place of meat. In the 
latter case the stuffing should be hearty. 



CUT a small head of cabbage into quar- 
ters, cutting through the stalk. Put 
head down in a large pan of salt 
water to draw out any insects that may 
be hidden among the leaves. Take out, 
drain and cut into 
large slices, remov- BOILED 

ing the stalk. Put r*AT*T*Arw 
into a large sauce- WUJl*/UJll« 

pan of boiling water, 

add a tablespoonful salt and cook with the 
cover partly off for half or three-quar- 
ters of an hour, dependent upon the size 
of the cabbage. Take out and drain 
through a colander, pressing, to remove as 
much of the water as possible. Put into 
a chopping bowl and chop, season with 
salt, pepper and butter, and serve hot. 
Cabbage is also used when boiled in the 
water in which corned beef has been pre- 
viously cooked, or with salt pork or bacon. 
In this case the meat is cooked first, the 
cabbage being added three-quarters of an 
hour or so before time for serving. 



SHELL the beans and throw into cold 
water for a half hour before cook- 
ing. An hour before they are re- 
quired drain, cover with boiling water, 
add salt to season, or, if preferred, a little 
piece of fat salt pork, 
and cook gently until BOILED 

tender. When done, r -•- A ,,_...- 
drain off the water LIMA BEANS 
(be .sure and save it 

for your stock pot), add pepper and a little 
fresh butter and serve. To serve Hol- 
landaise style, cook until tender, adding 
sa'lt when half cooked. When done there 
should be very little liquid remaining. If 
too much, drain. For one quart of the 
beans beat a quarter of a cup of butter to 
a cream. Aidd the yolk of an egg, a 
ta'blespoonful minced parsley, a quarter 
teaspoonful paprika and half a tablespoon- 
ful lemon juice. When well blended stir 
carefully into the beans to avoid crushing 
them, and serve at once. 



VEGETABLES. 



57 



IF the cauliflower is exceptionally per- 
fect- and fine, pick off the coarse outer 
leaves, wrap in a cheesecloth, cover 
and cook in boiling salted water for about 
half an hour, but do not cook until it is 
sodden. Drain 
P ATTT T thoroughly and put 

UAULfl- i n t a deep dish, 

FLOWER dredge thickly with 

AUGRATIN S rated Parmesan 
cheese, then a thin- 
ner layer of stale 
bread crumbs, and on this a number of 
little pieces of butter the size of filberts. 
Cook in a brisk oven to a golden brown 
and serve hot. If the cauliflower is not 
perfect, after cooking in the salted water 
break into flowerets, put them with the 
stems, broken in pieces, in a shallow bak- 
ing dish, sprinkle with pepper, grated 
cheese and crumbs moistened in melted 
butter. Add a little milk to moisten, 
then another, layer of the flowerets, 
crumbs, cheese, &c, with a thin layer of 
buttered crumbs on top. Bake until deli- 
cately browned. 



TAKE the fresh, tender beans, break 
off tops and bottoms carefully, 
stringing both sides and paring the 
edges neatly. Wash in cold water, soak 
half an hour, then drain and throw in a 
saucepan of boiling 

^T"PTTMP salted water. Add 

O J. ttUN U for each quart beang 

BEANS, two tablespoonfuls 

Italian Style olive oil or sweet 

butter, then simmer 
half an hour or longer untilttender. When 
ready to serve add more seasoning and 
plenty of sweet butter. Another improve- 
ment for many tastes is the adding of a 
half cup stewed tomatoes at the same time 
with the boiling water and olive oil. Still 
another way of seasoning string beans 
calls for grated cheese, chives, a little 
minced parsley, the yolks of two eggs, 
beaten with a tablespoonful powdered 
sugar and a cup whipped cream. 



PICK ovei the sprouts, then wash 
thoroughly through several waters. 
Place over the fire with water to 
cover, adding a little salt and a small 
amount of baking soda. Leave off the 
lid and cook rap- 
i d 1 y twenty-five BRUSSELS 
minutes, or until op^nTTTQ 

tender, then drain. oF^UUlb 

Put into a saucepan 

a good bit of butter, add the sprouts, with 
salt, pepper and, if desired, nutmeg to 
season and toss until the sprouts are 
heated through. Serve mounded on a hot 
dish, or on slices of hot buttered toast, if 
preferred. 



TAKE the young, tender tops of beets 
and the young beets when neces- 
sary to "thin out" in the garden. 
Wash very thoroughly through several 
waters, cover with boiling water, lightly 
salted, and cook un- 
til tender. Drain, 
chop, season with 
salt and pepper and 
serve with a gar- 
nish of the yolks of hard boiled eggs put 
through a ricer. If desired, a little salt 
pork or bacon can be boiled with the 
greens and sliced and served with them. 



BEET 
GREENS 



SOAK two and a half cupfuls of small 
red beans in water over night. In 
the morning cook two hours in fresh 
water, then add one-half can of strained 
tomatoes. Fry two good sized onions a 
delicate brown in a 
half cupful of olive SPANISH 

oil, add two whole 
Chili peppers and B&ANS 

salt to taste. Turn 

all into the beans and cook slowly an hour 
and a half. Just before they are done 
add) one tablespoonful of vinegar. These 
keep well even in warm weather, and the 
oftener they are warmed up the better 
they taste. 



58 



VEGETABLES. 



CUT the stem end) from a good sized 
plant and scoop out the inside, leav- 
ing just enough wall to hold the 
shell in shape. Oook in boiling salted 
water for ten minutes, then lay in cold 
water while prepar- 

Pr,r,PT'ANT ing the forcemeat - 
HXAj Fl^AJN 1 put the pulp ^ 

AU GRATIN was scooped out in 
a bowl, rejecting the 
seeds and sprinkle with salt. Leave for 
an hour with a plate and weight on top. At 
the end of that time squeeze weii and 
drain. Chop. Put a pint of canned to- 
matoes or a quart of fresh ones in a 
saucepan with a few slices of onions, two 
sprigs of parsley, a clove and a bit of 
bay leaf and simmer twenty minutes, stir- 
ring often. Strain through a coarse sieve, 
allowing the tomato pulp to go through. 
Add to the egg plant that was chopped a 
cupful bread crumbs soaked in milk and 
a part of the tomato puree, reserving the 
rest for a sauce. Add the yolks of two 
beaten eggs, salt and paprika to season 
and a tablespoonful butter. Mix thorough- 
ly, then stuff the plant, spreading a thin 
layer of buttered crumbs over the top. i 
Put in a baking dish, in which you have 
poured three tablespoonfuls olive oil, and 
bake balf an hour in a hot oven, basting 
frequently. Season the remainder of the 
tomato, which ds to be used as sauce, re- -J 
heat, and pour over the egg plant when 
ready to serve. 

THIS is a fine relish to serve with the 
meat course. Take equal parts of 
young beets, boiled tender, and rhu- 
barb sliced without peeling. Cook to- 
gether until very tender, put through a 
sieve, then through 
a jelly bag. Meas- 
BEET AND ure t h e j u i ce> an( j to 

RHUBARB a pint allow a pound 

of sugar. Heat the 

sugar in the oven, 

- add to the hot juice 

and cook live minutes longer. Turn into 

heated glasses and cover when cold. 



JELLY 



TE list of edible "greens" is much 
more varied than usually supposed. 
Beside the commonly known spinach, 
Brussels sprouts, kale, lettuce, dandelion, 
beet greens and water cress, there are 
mustard greens, sor- 
rel, chicory, "dou- 
cette," or corn salad, GREENS 

escarole, narrow 
dock, cowslip, horse- 
radish, milk weed, rhubarb tops, purslane 
and pig weed. The table preparation is 
similar in all. There must be first a thor- 
ough looking over, then washing piece by 
piece in at least five different waters. 
Cover with boiling water to which a half 
teaspoonful common cooking soda has been 
added to preserve their color and cook 
until tender. A crust of bread in the 
water in which they are boiling will ab- 
sorb much of the odor brought out in the 
cooking. When done put in a colander to 
drain, then chop and reheat in butter, sea- 
soning with pepper and, if liked, a little 
nutmeg. For very robust appetites a piece 
of fat pork cooked with the greens gives 
a seasoning that "goes to the right spot." 
They are, however, more delicate and 
wholesome when cooked in boiling water 
and seasoned with butter. 



CUT into pieces a two or three pound 
chicken and brown lightly in a kettle 
containing a tablespoonful each lard 
and butter. Add two slices of ham cut 
into squares and a cup hot water; then 
simmer, stirring 
often, for ten or fif- OKRA 

teen minutes. Add a r i TTTV/mn 

medium sized onion vjUIVIjdU 

chopped fine, a half 

pod red pepper without the seeds, a couple 
of tomatoes peeled and sliced, a sprig of 
parsley and a quart of okra pods thinly 
sliced. When all these ingredients are, 
cooked and browned pour over them three 
quarts boiling water, push back on the 
range and simmer about an hour. Serve 
hot with boiled rice. 



VEGETABLES. 



59 



TO cook lentils, look over carefully, 
wash thoroughly and soak over night 
in cold water. In the morning 
drain, then cover with boiling water and 
simmer gently for several hours until 
tender. After this 
the treatment may 
LENTILS be varied. They 

may be sauted in 
butter, with or with- 
out a little onion, then covered with a 
brown sauce made by adding a table- 
spoonful browned flour and a teaspoonfnl 
vinegar. The contents of the pan may 
be made into croquettes by seasoning len- 
til pulp with salt, pepper, onion juice and 
parsley, wetting with a little cream and 
shaping into croquettes, dipping in egg 
and bread crumbs and fryinsr 'n deep fat. 
Serve with mint or tomato sauce. Curried 
lentils are also nice. Cook German lentils 
that have been soaked over night in vege- 
table stock. When quite soft, add a tea- 
spoonful curry paste, a fried onion r a 
chopped apple and teaspoonful chutney. 
Mix well and serve with a border of boiled 
rice and chipped potatoes. 

A cupful of lentils will serve for a fam- 
ily of four or five, as the vegetables swell 
in the cooking. 

WASH and cut off the ends of young 
pods, cover with boiling salted 
water and cook about twenty 
minutes, until tender. Drain, add cream 
(a scant cup to a quart of okra), a table- 
spoonful butter and 

BOILED sa ^ an< ^ P e PP er to 

HTTP A taste. Another way 

UJ^KA Qf stewing is t0 

cook it with toma- 
toes. To a pint okra pods, washed and 
sliced, allow a dozen ripe tomatoes, peeled 
and sliced, and one medium sized onion. 
Stew slowly for an hour, adding a table- 
spoonful butter, a scant teaspoonful salt 
and pepper to season. No water will be 
required, the tomato juice sufficing. In 
the West Indies lemon juice and cayenne 
are also added to stewed okra. 



SUMMER 
BEETS 



CHOOSE the smooth, round variety, 
wash and clean without bruising 
or cutting the skin, leaving on a 
number of stalk leaves to prevent losing 
any of the beet juices. Cook in boiling 
salted water for 
one or two hours, 
dependent upon 
their size, then 
plunge at once into 

cold water, when the skin can be rubbed 
off between the Augers without a particle 
of waste. Cut the beets in thin slices or 
cubes, sprinkle with pepper, salt and a 
speck of sugar, and if they have become 
slightly chilled in the peeling put into a 
saucepan with a tablespoonful butter. 
Toss lightly, without breaking, until heat- 
ed through, then serve. Or use hot cream 
instead of butter, and when hot add a lit- 
tle lemon juice or vinegar and a tiny bit 
of sugar. Some like them quite acid with 
cider vinegar. This is a matter of indi- 
vidual preference. Others like a little 
grating of nutmeg added to the season- 
ings. 



THIS is a sort of cabbage-turnip com- 
bination, the stem swelling out 
above the ground to the size of a 
large turnip. It is a great favorite with 
the Germans, who cook it as follows:-— 
Trim off the leaves, 
peel, cut into quar- TTHPTT 

ters and boil in J^Utll-r- 

slightly salted water RABI 

until tender. Serve 

with a cream sauce poured over it. Still 
another way of cooking is to take off the 
tops and strip off the stem. Chop leaves 
and head fine and cook in salted boiling 
water about twenty minutes. Drain and 
serve with a sauce made as follows:— Fry 
a small piece of bacon with an onion until 
well browned; remove meat and onion, 
add a little hot water and thicken with 
browned flour, or the ordinary flour, using 
a teaspoonful culinary bouquet to color 
a rich brown. 



60 



VEGETABLES. 



BROILED 
EGG PLANT 



SLICE the same as for 'frying and 
soak in salt and water for a couple 
of hours. Then drain, wipe dry, 
brush each slice on each side with olive 
oil and broil over a 
clear coal fire or un- 
der the gas flame. 
Arrange on a hot 
platter and spread 
with hot butter beaten to a paste with 
lemon juice. 

MANY old-fashioned cooks like the 
English way of baking beets in- 
stead of boiling. They claim they 
preserve their natural sweetness better 
when baked'. Wash well, but do not break 
the skin. Put into 
BAKED a b^iEg *"*3 with a 

"RFFTQ Uttle hot water 

JDHrHrlfc thrown over them. 

When tender, peel, 

slice, and serve with oil and lemon juice, 

pepper and salt, or butter, pepper and 

salt. 

Boiled beets are fine chilled, sliced with 

celery, and covered with mayonnaise. 

PEEL and remove the stems from large, 
fine mushrooms. Lay in a porcelain 
lined saucepan with a tablespoonful 
sweet butter. Let the juice gradually 
draw out, then season lightly with salt 
and pepper, and 
BAKED saute. Put round 

MTKHPHOM^ Mices of toast in the 
MUMiKUOMb baking dish> cover 

with mushrooms and 
liquor from the pan in which they have 
been sauted, cover with the glass bells 
that come on purpose for mushrooms and 
bake for from fifteen to twenty minutes. 
When ready to serve add a tablespoon- 
ful hot cream to each dish and serve 
under the bells. If you have no bells, 
let the mushrooms simmer six minutes 
in the porcelain saucepan, adding as much 
cream as you have mushroom liquor, 
season with salt and pepper, and serve on 
slices of deUcately browned toast. 



PARE neatly, trim off the stems of 
large mushrooms, sprinkle with salt 
and pepper, wipe over with olive oil, 
then broil over a hot fire until the caps 
are filled with juice. Day carefully on 
slices of brown toast, 
put a pdece of butter 
on each mushroom BROILED 
and serve hot. These MUSHROOMS 
are a delicious ac- ^-*j t»/-ya^T 
companiment to ^^ 1UAai 
broiled birds. A few 

drops of lemon juice is deemed an ad- 
dition to the taste. 

PREPARE the beans as usual and 
cook in boiling salted water until 
nearly tender. Drain and place in 
a saucepan over the fire, adding a gen- 
erous lump of but- 
ter and salt and STRING 
pepper to season. 
Cook until quite BEANS 
tender, add a little Sauted in Butter 
finely chopped pars- 
ley and serve very hot. 

TAKE medium sized, firm tomatoes and 
with a sharp knife cut a thin slice 
from the stem of each. Scoop out 
a portion of the pulp with a teaspoon and 
sprinkle the cavity lightly with salt and 
pepper. Take but- 
ton mushrooms, re- 

move the stems and MUSHROOMS 
rub off the outside WITH 

covering with a bit TOMATOES 
of. clean flannel 
dipped in salt. Lay 

a mushroom in each tomato. Chop the 
stems of the mushrooms fine, also a table- 
spoonful fat salt pork. Add the pulp taken 
from the tomatoes with an equal quantity 
of fine bread crumbs and the juice of half 
an onion. Mix all together, fill each to- 
mato with the mixture and replace the 
tops that were cut off. Set in a buttered 
baking pan, lay on each tomato a bit of 
butter or a small slice of fat salt pork 
and bake until the inside mixture is thor- 
oughly cooked. Serve very hot. 



VEGETABLES. 



61 



FRIGOLES 
OR MEXI- 



rOR a small family wash a pint of the 
small brown beans and put to soak 
over night. In the morning parboil 
and throw away the water. Cover with 
fresh water and simmer until the beans 
are tender but not 
broken. Take a 
quarter pound 
breakfast bacon, cut 

CAN BEANS into tiny S( i uares 

and snip a Spanish 
pepper into bits, us- 
ing the scissors for this purpose. Omit 
the seeds of the peppers. Now put all 
into a deep crock, or bean pot, arrang- 
ing in layers with beans at the bottom and 
bacon at the top. Season each layer of 
the beans with a little salt and just a 
.suspicion of brown sugar. If too dry add 
more water, for the beans take up a great 
deal in the baking and the dish should 
be juicy, though not mushy, when done. 
Bake all day in a slow oven and serve 
for supper. Fresh pork cut in squares 
(s sometimes used instead of the bacon, 
in which case more salt is required. The 
pork or bacon which always forms the top 
layer should be brown and crisp. 

SOAK one quart of well washed pea 
or kidney beans over night. In the 
morning drain, cover with fresh cold 
water, add a quarter of a teaspoonful of 
soda and let them come to a boil. Cook 
until the skins crack 
when you blow 
upon them. Strain. 
BAKED Take half a pound 

BEANS of saIt pork > " streak 

of fat and streak of 
lean," wash and 
score the rind. Pack the beans in an 
earthen pot until about two-thirds full. 
Add the pork and cover with the rest of 
tne beans, leaving just the rind exposed. 
Take a good dessertspoonful of salt, two 
of molasses, half a teaspoonful of mus- 
tard and a quarter of a saltspoonful of 
red pepper. Add a pint of warm water 
and pour over the beans. Bake slowly 



BOSTON 



all day, or put in the oven at six o'clock 
and bake covered all night. Add water 
from time to time to keep the beans moist, 
until the last few hours. When done the 
beans should be soft and tender, but 
whole; brown on top, yet moist, and the 
pork cooked to a jelly. 

SELECT small button mushrooms 
freshly gathered. Cut the stems off 
quite close and wipe off the outer 
covering with clean flannel dipped in salt. 
Throw into cold water, lightly salted, but 
drain quickly and 
wipe dry with a soft TDTr^TTT TTTi 
cloth, or the mois- rik,XLL,&D 
ture will weaken MUSHROOMS 
the pickle. For each 

quart prepared mushrooms allow a scant 
quart white wine vinegar, a heaping tea- 
spoonful salt, a teaspoonful white pepper, 
a tablespoonfui ginger, ground or sliced, 
a quarter of a saltspoonful cayenne tied 
in a cloth, two blades mace and a few 
gratings nutmeg. Bring to a scald, 
throw in the mushrooms and cook from 
six to ten minutes, according to size. If 
some are larger than others put the larger 
ones into the. vinegar a moment or two 
before the smaller ones are added. As 
soon as tender, put in small glass jars, 
dividing the spices equally between them. 
As soon as cold seal and ke.ep in a cool, 
dark place. Use small jars, as the con- 
tents of the can spoil quickly after being 
opened. 

TO make the hash mix together one 
pint cooked lentils, one-half pint cold 
potatoes chopped ; two tablespoon- 
fuls butter, two tablespoonfuls chopped 
onion, half a cup of milk and salt and 
pepper to season. 
Cook slowly half an T p MTTT 

hour in a buttered l-^l\l 1 ±l-r 

frying pan, then HASH 

brown and turn on 

a hot dish. Garnish with a little pars- 
ley and serve alone or with poached eggs 
dropped on top of the hash. 



62 



VEGETABLES. 



rERE are several varieties of kale, 
the most desirable being the dwarf 
green curled. It is in season both 
spring and fall. To cook it remove all 
old or tough leaves, wash thoroughly, then 
cover with boiling 
salted w r ater. Cook 
KALE rapidly, uncovered, 

until the vegetable 
is tender. Drain, 
pressing out the water, chop fine, then put 
\nto the frying pan with butter and a little 
meat broth or water to moisten slightly. 
Season with pepper and a little more salt, 
if needed, cook five minutes and serve 
hot. 

BOIL two cupfuls white beans that 
have been soaked in cold water over 
night. Add one sliced onion and 
cook until beans and onion are tender. 
Pass through a sieve and season with a 
h e a pi n g table- 

BEAN spo ° n ^ u * Dutter » 

CROQUETTES ^^^ jj 

pepper and minced 
parsley. If necessary, moisten the mix- 
ture with gravy or hot water flavored with 
beef extract. Mould into croquettes, roll 
in egg and bread crumbs and fry in deep 
hot fat. Serve with tomato sauce. 



SLICE rather large white onions, soak 
in milk ten minutes, then drain, dip 
in flour and immerse in boiling fat 
hot enough to brown the onions instantly. 
A wire basket is a great convenience for 
frying. The mo- 
FRIED ment the slices are 

rMTTAUfi crisped remove. If 

UJNlUIMb allowed to cook five 

or six minutes the 
slices cannot be kept whole. If you have 
no frying basket take out with the skim- 
mer and drain on brown paper. Cooked 
in this way the onions will be firm yet 
well cooked and delicious. Sprinkle with 
salt and pepper and serve. 



WHEN lettuce is too old and too tough 
for salad, it may be cooked in a 
variety of toothsome ways. The 
Germans stuff it. Trim and clean a half 
dozen heads of cabbage lettuce. Wash 
thoroughly, cut the 
hearts out of each C QOKED 

and lay aside for 
salad. Parboil the. LETTUCE 
rest of the heads 

four minutes, drain and stuff with sau- 
sage forcemeat. 

Tie each head carefully in shape, lay in 
a buttered dripping pan, add a half cup 
rich stock or gravy and season with salt 
and pepper. Cover closely, cook fifteen 
minutes, then untie, dress on a hot dish 
and! pour the sauce in which they were 
cooked over them. Serve hot. If there 
is not sauce enough, stir in the stock re- 
maining in the pan after the lettuce has 
been taken up a tablespoonful each of but- 
ter and flour. Season with salt and pep- 
per, add a cupful stock or hot water and 
stir until smooth and creamy. Add a tea- 
spoonful culinary bouquet to flavor and 
color a rich brown. Pour over the lettuce 
and serve. The Germans also fry lettuce, 
boiling the head first in salted water, then 
draining until cool, after which it is 
dipped into an ordinary frying batter and 
cooked in deep fat. Lettuce may also be 
prepared like greens in boiling salted 
water, then drained, chopped and seasoned 
with melted butter, salt, pepper and a little 
broth to moisten. 



CUT a quarter pound fat salt pork into 
small pieces. Put a tablespoonful 
butter in a saucepan over the fire, 
and when it melts add the pork. Cook 
to a light brown, 
then add a quart 
shelled peas, one- 
half cupful water or 
stock, a small white 

onion and salt and pepper to taste. Cook 
gently until the peas are tender. 



PEAS 
WITH PORK 



VEGETABLES. 



63 



REMOVE the outer withered leaves, 
cut off the stalks and "break the ten- 
der leaves apart. Remove the thick 
veins and put in cold water. Shortly be- 
fore serving, drain in a wire basket or 
colander, shaking 

T V u VTl r C7? wa11 f * free ^ rom a '^ 

moisture, then put 
FOR SALAD - m a salad dish. 
Never dress lettuce 
until a few moments before serving, as it 
wilts quickly. If the leaves are all tender 
and delicate they may be served whole. 
Where they are large, yet tender, they 
may be cut in ribbons with a pair of 
shears. A good dressing for lettuce con- 
sists of a mixture of three tablespoonfuls 
each of oil and vinegar, a scant half tea- 
spoonful salt and pepper to season. Two 
or three hard boiled eggs may be cut in 
quarters and laid on top of the salad. An 
Italian dressing for lettuce is made in this 
way:^Stick part of a clove or garlic into 
a bit of bread and pour over this a French 
dressing made of three tablespoonfuls of 
oil, one o.f vinegar, one of tomato juice, 
fresh or canned, a teaspoonful Worcester- 
shire sauce and salt ana pepper to taste. 
Mix thoroughly together and pour over 
the lettuce. Lettuce combines well with 
any other salad and is invaluable as a 
garnish. 

WASH the pods and cook in boiling 
salted water until tender. Drain 
and chill. Then they may be eaten 
from the fingers with French dressing 
like cold asparagus, or may be sliced and 
mixed with cucum- 
bers, tomatoes or 
green peppers, alone 
or in combination. 
An individual plate 
of French dressing accompanies each 
portion. 

Where the pods are to be eaten out of 
hand the stems are not removed, but left 
for handles. A few okra pods added to 
the pickle jar will be found a great ad- 
dition. 



OKRA 
SALAD 



THE old recipe for mushroom catsup 
given by Dr. Krtchner, the great 
English epicure of the eighteenth 
century, is still considered the best known. 
A few drops will go further than twice the 
quantity of any 

other brand To MUSHROOM 
make it, gather a rAT q TTP 

gallon of flap mush- ^ Alour 

rooms and allow six 

ounces of salt to that quantity. Sprinkle 
the salt evenly over the gills of the mush- 
rooms, arranging them in layers in a large 
porcelain dish. In about three hours, 
when the salt has thoroughly penetrated 
the mushrooms, mash with a wooden po- 
tato masher and let them remain for two 
days, occasionally stirring and mashing. 
Allow to each quart one ounce and a half 
black pepper, half an ounce allspice, two 
inches ginger root, two bay leaves and 
two blades of mace. Boil the catsup for 
two hours longer, strain through a hair 
sieve without squeezing, then cook until 
reduced to about half the quantity. Bot- 
tle in small bottles, filling in the neck with 
a teaspoonful olive oil or French brandy. 
Seal. The unpressed mushroom can be 
utilized in preparing a catsup for immedi- 
ate use. Heat over a slow fire, press 
through a sieve until all the juice is ex- 
tracted, then season and proceed as with 
the first grade. 

THIS is a good substitute for Hamburg 
steak. Soak a half cup lentils over 
night and then simmer in boiling 
salted water until tender. Cook one-half 
cup rice and add to the lentils. Chop a 
small onion fine and 
add to the mixture, LENTIL 

together with a lit- AND RICE 
tie parsley, thyme, CAKES 

and salt and pepper 

to season. Form into cakes, dip Into 
beaten egg, then in fine bread crumbs and 
fry in hot drippings or olive oil to a 
golden brown. Serve with onion sauce 
and gravy. 



M 



VEGETABLES. 



PEEL a quart of medium sized white 
onions, cover with boiling water, 
adding a teaspoonful salt for each 
quart of water. 
Boil rapidly ten minutes with the cover 
partly off, then 

CREAMED drakl an f, C Z1 

again with iresn 
ONIONS boiling water. Cook 

until tender but not 
broken, drain and add milk to cover (it 
will take about half a cup for every six 
onions). Simmer until quite done, then 
thicken with a tablespoonful butter 
rubbed smooth with a tablespoonful flour. 
Add salt and pepper to taste, cook, stir- 
ring all the time until the sauce is creamy 
and thickened, then pour into a hot dish 
to serve. A change may be made by 
turning the onions, sauce and all, into a 
serving dish that can go into the oven, 
covering with buttered cracker crumbs, 
then baking until brown. Still another 
variation is to cover the top of the crack- 
er crumbs with grated cheese. Onions 
cooked in this way will be found very 
delicate and not odorous. 

NO bit of parsley should ever be wast- 
ed. Leaf, stalk and root are all ex- 
cellent for seasoning soups, sauces, 
forcemeats and salads. Whenever any is 
left over, dry in the oven, rub through a 
sieve and bottle for 
ready use. Minced. 
PARSLEY fresh parsley is a 

delicious addition 
to creamed potatoes, 
potato salad, fish and cream soups of every 
sort. Fried parsley is delightful served 
with fried fish. Wash a few stalks of 
fresh parsley, dry well, put in a frying 
basket and plunge in a kettle of deep hot 
fat. Fry a moment only, lift up the 
basket, remove the parsley with a skim- 
mer, salt lightly and serve around the fish 
on the platter. A pretty garnish for fried 
or broiled fish is circles of lemon, dotted 
with fine minced fresh parsley. 



WASH and slice a pint of okra pods, 
then brown in a saucepan with 
a tablespoonful of butter. Shake 
over the fire four or five minutes, add a 
cupful boiling water, a teaspoonful 
minced onion, one- 

half teaspoonful SCALLOPED 
salt, and simmer r\VD a 

half an hour. Wash OKRA 

one-half cupful rice 

and boil twenty minutes in salted water. 
As soon as tender, drain and shake dry. 
Into a buttered, baking dish put alternate 
layers of rice, okra and thin sliced toma- 
toes, seasoning each layer with salt, pep- 
per and butter, and' having the last layer 
of the rice. Put bits of butter over the 
top and bake half an hour in a hot oven. 

WASH good sized solid tomatoes and 
cut in halves. Put skin side 
downward in a buttered baking 
tin. Put a lump of butter on each tomato, 
sprinkle with salt and pepper, then bake 
until soft but not 
browned. Have in p ANNED 

readiness as many jrn^iNr/i^ 

slices of buttered TOMATOES, 
toast as you have with 

tomatoes, and lift CREAM GRAVY 
the tomatoes on 

the toast. Make a cream gravy in the 
usual way, pour over the toast and to- 
matoes and serve. 



BOIL the vegetables until tender in 
boiling salted water. Press through 
a colander, then mix with them 
two beaten eggs, salt to season and 
flour to bind stiffly. 

With floured hands PARSNIP 

divide the mixture t^t™^^ 
and pat into small ±< Kl 1 1 HrKb 
round cakes. Brown 

in a frying pan in hot butter on one 
side, then turn to the otter. They should 
be a golden brown. Drain, pile on a hot 
dish, garnish with fried or fresh parsley 
and serve. 



VEGETABLES. 



65 



WAVSH a quart of tender pods, cut off 
the ends, bnt do not slice. Put 
into a saucepan with a quarter 
pound of lean raw ham, chopped fine, and 
enough good stock or gravy with thick 
stewed tomatoes to 
SPANISH cover. Simmer gent- 

niT"PA ly ' " antil ^e okras 

^ are tender, adding a 

little onion juice or 
suspicion of garlic, if desired. When the 
okras are quite tender add a tablespoon- 
ful each butter and flour, rub to a cream 
and stir until smooth and thickened. 
Simmer five minutes longer, turn into a 
hot dish, sprinkle with minced parsley 
and serve. 

THE simplest way of serving green 
peppers, uncooked, is to cut thin 
slices from the green outside, omit- 
ting the white inner part. These strips 
are eaten raw with salt, like celery, and 
are an approved ac- 
GREEN c o m p a n iment to 

_^ fried soft shell 

PEPPERS cr abs. Sliced in 

FOR SALADS thin rings, the sweet 

OR kklmhks green peppers make 
a tasty addition to 
sliced cucumbers, lettuce, tomatoes, or, 
indeed, almost any salad. A heaping 
tablespoonful of chopped green peppers 
combines excellently with scrambled eggs 
or any mince of veal, chicken or lamb. 
Chicken salad is delicious served in green 
pepper cups. To prepare the cups, take 
green peppers, cut off the tops and 
carefully remove all the seeds, without 
breaking the shell. Put into cold water 
for twenty minutes or longer, then drain, 
"wipe and fill. 

Among other excellent fillings for green 
peppers are chopped nuts. The old-fash- 
ioned butternut, chopped and lightly 
salted, makes a delicious filling. The 
tiny green peppers are delightful filled 
with chopped walnuts. They should be 
prepared the day before using. Scrape 
all the seeds and soft fibre from the 



peppers, great pains being taken not to 
break the pretty stem ends of the vege- 
tables. Us-e a small sharp pointed knife. 
Fill with the chopped and lightly salted 
nuts, replace the stem end, then set in 
the icebox until ready to serve with the 
meat or salad course. A pepper salad 
containing equal parts of green and sweet 
red peppers and celery, all chopped fine 
and mixed with mayonnaise or French 
dressing, is excellent to serve with the 
meat course. 

UNLESS fresh from the vines, peas 
are improved by an hour's soaking 
in cold water before shelling. Do 
not shell until nearly ready to cook, then 
add a few well washed pods to give the 
peas flavor. If the 
peas are young and 
tender, the simplest PEAS 

way of cooking 
them is best. Shell, 

cover with boiling water and cook gently 
with the cover partially off for about 
twenty minutes, or until tender. Over- 
cooking ruins peas and takes away the 
fresh green color which is so desirable. 
Some good cooks advise the addition of a 
little soda to soften and give a green color 
to peas, but this is not advisable. If peas 
have reached that extremity they are only 
fit for soup, or to be cooked with pork, 
which tends to soften them. Do not salt 
until about half done. A little sugar may 
• be added at the same time if the peas 
lack natural sweetness, but use it with 
discretion. When done, add plenty of 
sweet butter and, if liked, a little cream. 
This last addition is a favorite with "up- 
State" cooks. Epicures declare that there 
is a natural affinity between the flavor of 
mint and peas, and both French and Eng- 
lish cooks usually add a sprig of mint to 
every mess of peas. A head of lettuce 
also combines well with peas. It should 
be added during the cooking, but removed 
before serving. The natural juice of the 
lettuce expressed in the cooking makes 
almost enough moisture for the ?eas. 



66 



VEGETABLES. 



Tbake, wash, scrape and cut the 
parsnips lengthwise into quarters. 
Put into a steamer and steam one 
hour, then place in a baking dish, season- 
ing with salt and pepper. Pour over 
them some nice 
meat drippings and 
PARSNIPS bake until nicely 
browned. Drain on 
soft paper and 
serve. To boil, wash but do not scrape. 
Put into a saucepan of boiling water well 
salted and cook until tender. This will 
take an hour or longer, according to size. 
When done rub off the skins with a rough 
towel, lay in a hot dish and serve with 
butter or cream sauce. For broiling, split 
into thick slices after boiling and, remov- 
ing the skin, dip in melted butter seasoned 
with salt and pepper and broil over a hot 
fire. Parsnips may also be boiled and 
mashed, like potatoes, seasoning with 
salt, pepper and butter. 



SELECT peppers that have not com- 
menced to turn red; take out all 
the seeds and slice crosswise into 
cold water. Leave for twenty minutes, 
then take out and pat dry on a soft towel; 
sprinlkle with salt, 
shake in flour until FRIED 

covered, then fry -r>rr«-r> -m^-do 

slowly in hot olive PEPPERS 

oil or pork drippings 

for five or six minutes. When done they 
should be soft and slightly browned. 
They are excellent served with steaks, 
chops or cold meats, or combined with 
rice in this way: — Wash and boil a cupful 
rice, then turn into a vegetable dish. Fry 
one-half dozen peppers cut in rings in 
butter or oil. Mix the rice in the dish 
with a rich tomato sauce, arrange the 
pepper rings about it, pour the butter in 
which they were cooked over all and set 
in the oven, covered, for three or four 
minutes before serving. 



SELECT oval potatoes having a 
smooth, unmarred skin, and of uni- 
form size. Scrub until perfectly 
clean, then rinse and drain. Put in 
an old baking tin, kept for this purpose, 
or on the clean oven 
BAICF'D grate and bake in 

DATATnro a ^ ot oven - Forty 
POTATOES minutes is about 
the time required 
for the baking. Serve as soon as done. 
Sweet potatoes should be boiled until al- 
most tender before baking, then put in 
the oven to finish. To test whether pota- 
toes are done, press with a cloth. Cold 
baked potatoes may be warmed so as 
to be almost as palatable as fresh ones, 
if they are dipped in hot water, then put 
into the oven and allowed to remain just 
long enough to get perfectly hot, but 
not long enough to harden. 

Contrary to general opinion, cold baEed 
potatoes may be creamed or fried quite 
as satisfactorily as the boiled ones. 



SWEET 
POTATOES 



THESE should receive their first cook- 
ing with skins on. After that they 
may be prepared in a variety of 
ways. Select those of uniform size, wash, 
drop in boiling water and cook fifteen 
minutes. Take out 
and lay in the oven 
to bake until mealy 
and tender. Peel be- 
fore sending to the 

table. Good as they are this way, 
they are much richer with a second cook- 
ing. Cut cold baked or boiled sweet po- 
tatoes into quarter-inch slices. When you 
have a pint put two tablespoonfuls of but- 
ter in the frying pan or earthen dish, and 
when very hot lay the potatoes in. 
Sprinkle the top with two tablespoonfuls 
of sugar, pour over lightly two tablespoon- 
fuls of vinegar and cook until hot and 
brown. Cold potatoes may also be cut 
lengthwise into slices one-quarter of an 
inch thick and be fried in hot drippings or 
butter to a golden brown. 



VEGETABLES. 



67 



THIS is the most common and one of 
the most satisfactory ways of serv- 
ing green peppers. Seleet sweet pep- 
pers of uniform size, wash and plunge in 
boiling salted water. Let them simmer 
five minutes, drain, 



STUFFED 
PEPPERS 



cut off the stem ends 
and remove the 
seeds and soft in- 
side. Wipe, stuff 
with any forcemeat desired, replace the 
covers, brush with oil. Set in a baking 
pan and bake for fifteen or twenty min- 
utes, basting frequently with stock or 
melted butter. Among the forcemeats 
specially suited to green peppers are 
minced sausage meat mixed with grated 
onion, buttered bread crumbs, parsley and 
lemon; bread crumbs and minced ham, 
well seasoned with butter, salt and pars- 
ley and moistened with tomato juice; 
cooked veal, chicken, or half and half veal 
and chicken with soft bread crumbs, sea- 
sonings of salt, summer savory and thyme 
and stock or butter to moisten. Ham and 
chicken in combination make good force- 
meat, as does half a cupful of minced 
boiled ham or tongue* with a cupful fine 
bread crumbs, onion juice, parsley, melted 
butter and salt to season. Nuts and rice 
make another good forcemeat, using half 
as much chopped nuts as hot boiled rice, 
seasoning with a little butter, tomato and 
salt. Baste frequently with hot salted 
water, with stewed tomato stock or beef 
extract dissolved in hot water. 



COOK the peas in water to cover, then 
chill. Serve alone on lettuce leaves 
with a boiled or French dressing, or 
combine with sweetbreads, turnips, car- 
rots, sweet or white potatoes, separately 
or altogether in a 
PEA Macedoine salad. To 

^AT AT* make the latter, cook 

fcAJ-rAD separately the tur- 

nips, carrots and 
white and sweet potatoes, mix with the 
peas and serve on lettuce leaves, with 



French dressing. A little variation is 
made by cutting into dice a root of 
cooked celery, a boiled beet and a carrot, 
adding to this mixture a small cup of 
steamed asparagus tops, one-half cup each 
cooked string beans and peas and a 
chopped raw onion. Mix well, season with 
salt and pepper to taste, then pour on two 
tablespoonfuls of oil and one of vinegar. 
Toss, heap in a mound and chill. Just be- 
fore serving spread a cup of mayonnaise 
over the top. If one or more of the above 
mentioned vegetables are Jacking their 
places may be supplied with almost any 
leftovers on hand. 



ALLOW for one pound of fresh par- 
snips one pound fat salt pork and 
one pound potatoes. Chop the pork 
fine, pare the potatoes and slice thin ; 
scrape the parsnips and cut in thin slices. 
Put a layer of pork 
in a stewpan, fol- PARSNIP 

low with a layer of o TT ?w 

potatoes, then one olHrW 

of parsnips. Repeat 

with pork, potatoes and parsnips until all 
have been used. Cover with cold water, 
season with salt, pepper and celery salt, 
thicken with a little Boston cracker rolled 
fine, and set on the back of the stove 
where it can cook gently for three-quar- 
ters of an hour. 



TAKE the pods from a quart of sweet 
green peas and cook the pods for 
an hour in boiling salted water. 
Strain and cook the liquid down to a 
scant pint. Add a tablespoonful of butter, 
a teaspoonful of salt 
and pepper to taste. BAKED 



Put the peas into a 



GREEN PEAS 



buttered baking dish 
or individual rame- 
kins, pour the liquid over, sprinkle fine 
buttered crumbs over the top, cover and 
bake for half an hour. Uncover and 
bake a golden brown, then serve. 



68 



VEGETABLES. 



FOR eating raw or as a salad select 
young home grown onions or the 
mild Spanish or Bermudas. Peel, 
slice, cover with hot water and let them 
stand covered for 

i-k-NTT^XTO nATIT hSilt an h ° Ur - Tlirn 

ONIONS RAW off the water> pour 

AND IN on as much more 

SALAD * ce co ^ an< ^ * eave 

them half an hour 

to crisp. Drain, 
dress with salt and vinegar or a French 
dressing with oil and serve. To banish 
the odor a little sugar or parsley moistened 
with vinegar, eaten immediately after, will 
be found effective. Follow with a thor- 
ough rinsing of the mouth and teeth, using 
a few drops of tincture of myrrh in water. 
People who think they cannot eat raw 
onions will find that prepared in this way 
there will be no after effects of heartburn 
or bad breath. A salad of cucumber and 
sliced onion or shaved cabbage and thin 
onion rings is appetizing, dressed with a 
plain French dressing or a mayonnaise. 
It must be borne in mind that old onions 
are much stronger than new, and red than 
white or yellow. 



SIMMER gently for one hour and a 
half a pound of lean lamb and a 
slice of bacon in one quart and a 
half of water. Add a sprig of mint, a 
teaspoonful of minced onion, salt aod pep- 
per to taste, and a 
GREEN quart of green peas. 

PFA PTTPT77? Simmer one-half 
VE,A .fUl^ilr hom% then press 

through a colander. 
Make a rich white sauce, using a table- 
spoonful of flour and a heaping table- 
spoonful of butter, with one cup and a 
half of hot milk. Add salt, pepper and 
sugar to taste, then the prepared peas; 
gently bring to a boil and serve hot. Dried 
or split peas may be soaked over night, 
then cooked until tender (it may take sev- 
eral hours), then pressed through a col- 
ander and treated like the fresh peas. 



MAKE a good white sauce, using a 
tablespoonful each of flour and 
butter with a cup of milk. Add a 
pint of peas cooked tender and season to 
taste with salt and pepper. Have ready 
a dozen new round 
white turnips me- CREAMED 
dium size, that have "PTTAQ 

been boiled in salted IN Tim ^ ir CUPS 
water until tender. ORBllEAD 

Drain, scoop a hoi- CROUSTADES 
low in the centre, 

cut a slice from the bottom so the turnips 
will stand upright and fill with peas. For 
the croustades have ready thick rounds of 
bread, their centres stamped out with a 
cooky cutter. Fry these in butter and fill 
with the creamed peas. If preferred, the 
peas may be cooked in boiling water to 
cover, with the addition of a sprig of 
parsley, one of mint and a small green 
onion. Remove the onion, parsley and 
mint, add a tablespoonful of butter, a 
little pepper and the yolks of two eggs 
beaten with veal or chicken stock or 
cream. Stir until the sauce thickens a 
little, then fill the croustades. 

BAKE rather large potatoes in a brisk 
oven for ab^ut forty-five minutes. 
When soft take out, cut in two 
lengthwise, remove the interior, taking 
care not to break the skin. Put into a 
bowl, and for six 
potatoes allow a 
tablespoonful butter, BAKED 

a teaspoonful salt, POTATOES 
one-half teaspoonful . — 

pepper and a scant ™N rlAi-fP 

cup of hot cream. SHELL 

If milk is used be 
more generous with 

the butter. Unsweetened condensed milk 
may also be used. Now whip briskly until 
the mass is as "light as a feather" and 
snowy white, return to the shells, smooth 
the top of each with a knife dipped in cold 
milk, set on the oven grate to crisp and 
serve at once. A little grated cheese is 
sometimes sprinkled over the top of the 
potatoes, then crisped. 



VEGETABLES. 



MIL/D onions are required for this way 
of cooking. Melt one-half cup 
butter in a saucepan, then put in 
as many peeled onions as will fit in with- 
out crowding. Move about until all are 
well coated with 
rLA7FT) butter, sprinkle with 

atablespo onful 
ONIONS sugar, then pour 

over the onions a 
well flavored soup stock, well salted (if 
you have no stock on hand, dissolve a 
little beef extract in hot water), and 
simmer until the onions are tender. Take 
off the lid of the saucepan and let the 
stock simmer down to about one-half 
Cupful. Serve in a heated covered dish 
as an accompaniment to a roast of 
mutton. 

POTATOES are nicer, of finer flavor 
and more nutritious if not peeled be- 
fore cooking. The best part of the 
potato, the salts or flavoring principle, lies 
next the skin, while according to experi- 
ments at the Storrs 
BOILED Agricultural Experi- 

PnTATnro ment Static it has 
rUiAiUiib been found that 

three per cent of the 
carbohydrates and four per cent of the 
albuminoid material are lost when pota- 
toes are cooked with their skins removed. 
Scrub the potatoes in cold water with a 
vegetable brush. 

Then with a very sharp knife cut a little 
band of skin around the centre of the po- 
tato and a little bit of the skin from each 
end. Put into the saucepan, cover with 
boiling- water, cook rapidly about fifteen 
minutes, and salt in the proportion of a 
tablespoonfui to a dozen potatoes ; then 
continue boiling ten or fifteen minutes 
longer, until the potato is tender enough 
to be pierced with a fork or skewer. Drain 
at once, push back on the stove, and let 
them steam uncovered until every particle 
of the steam has gone and the potatoes 
are mealy. They may be served in their 
jackets or without, as preferred. The 



peeling is quickly accomplished. If they 
must be kept warm any length of time a 
lay*? of cheesecloth spread over the kettle 
will keep out the cold air and assist in re- 
taining the heat. If the potatoes are of 
different sizes put the large ones in first, 
and after they have boiled five minutes 
add the smaller. Old potatoes are some- 
times better if soaked in cold water for 
one-half hour before cooking, but new ones 
lose much of their nutritive value if 
soaked. If you prefer to peel the potatoes 
before cooking peel thin. In the case of 
new potatoes the thin outer skin can be 
rubbed off with a brush or coarse towel. 
Another nice way to boil potatoes with 
their jackets on is to put into hot brine 
and boil until tender. If you can get this 
from some salt manufactory, as at Syra- 
cuse, it is best. If not, make it at home ; 
but it must be strong. Serve with jackets 
on and plenty of good butter. 

THESE may be made from freshly 
boiled potatoes or cold ones diced. 
For a pint of potatoes make a 
white sauce, allowing one tablespoonfui 
flour and two of butter, one cupful 
milk, a tablespoon- 
fui chopped parsley, CREAMED 
a little cream, if p nTATnF « 
you have it to spare, * U ^1 U H.O 
and salt and pepper 

to season. Melt the butter in a saucepan, 
add the flour and stir until bubbly and 
well cooked. A frequent cause of failure 
with creamed potatoes comes from the 
raw taste of the flour. Add the milk 
and seasoning with the cream. One-half 
cup is a good allowance. As soon as the 
sauce thickens and grows smooth, add 
the potatoes, which may be whole if new 
and small, diced, or cut in balls, if older. 
Do not stir. When well heated, add the 
fine minced parsley and serve. Potatoes 
may also be baked in cream. Cut into 
dice, put in a buttered baking dish, dust 
with salt and pepper, cover with cream 
sauce, sprinkle with a fine layer of cheese 
or bread crumbs, and bake until a golden 
brown. 



70 



VEGETABLES. 



BOIL large Spanish onions a few min- 
utes, then cut in two and remove the 
centres. Fill the cavity with a 
dressing made of bread crumbs, minced 
ham, grated cheese, and salt, butter, pep- 
per and thyme to 
ONIONS season. Pack all you 

STUFFED can get in * Place 
w in a baking dish 

vv - LJ " tl with an inch of deep 

CHEESE gravy or stock, or 

failing these, beef 
extract dissolved in hot water. Place a 
bit of butter on each onion and bake, bast- 
ing frequently. It will require about one- 
half hour. Another good forcemeat is 
made of a mixture of chopped cooked 
meat, chicken, sweetbreads or veal, an 
equal quantity of fine bread crumbs, 
moistened with cream and melted butter 
and seasoned to taste. Place in buttered 
muffin rings, sprinkle with buttered 
crumbs and bake. 



THIS is a hearty dish for sup- 
per on a cold night or for a sub- 
stantial dinner. Peel thin, then 
slice crosswise in rather thin pieces. Let 
stand in cold water for ten or fifteen 
minutes, then drain. 
Have ready a good SCALLOPED 
sized earthen bak- POTATO 

ing pan and butter rr\Jli\LKJ 

well. Put in a layer 

of sliced potatoes, then season wi&i salt 
and pepper, dot with bits of butter and 
sprinkle lightly with flour. Add another 
layer of potato, season in the same way, 
and so proceed until the dish is full, with 
plenty of butter on top. Now pour in hot 
milk until you can just see it through the 
top layer of potato, and bake in a mod- 
erate oven from half to three-quarters of 
an hour. If it browns too fast cover at 
first. Then uncover and brown. A little 
grated onion or onion juice may be used 
in seasoning the layers if desired. 



TAKE what quantity you choose of 
good sweet pumpkin (the old Con- 
necticut field pumpkin is best), halve, 
take out the seeds and cut into chips the 
6ize of a dollar. For each pound pumpkin 
allow one pound of 

PUMPKIN ^ ue wn ^ e su S ar an( * 

pTT T p« a gill of lemon juice. 

Cilirb Put the chips in a 

deep dish and sprin- 
kle over each layer a layer of sugar. Turn 
the lemon juice over the whole. Let it 
remain a day, then boil the whole to- 
gether, with one-half pint of water al- 
lowed to each three pounds of pumpkin, 
one tablespoonful of ground ginger tied up 
in muslin bags and the peel of the lemons 
cut into shreds. When the pumpkin be- 
comes tender turn the whole into a stone 
jar and set away in a cool place for a 
week. At the end of that time pour the 
syrup off the chips, boil down until rich 
and thick, then turn back over the pump- 
kin and seal. This makes a delicious 
sweetmeat. 



Potatoes Persillade. 

To make these, wash and peel nice white 
potatoes, then cut into small balls with a 
potato scoop that comes for that purpose. 
Boil in lightly salted water, drain dry and 
serve with melted butter and minced pars- 
ley poured over them. 



COOK a quart of peeled potatoes in 
boiling salted water until tender. 
Drain, mash fine and mix with the 
potatoes one cupful of milk, one table- 
spoonful of butter and the well beaten 
yolks of two eggs. 
Whip until light, SOUFFLED 
fold in the whites of DnTATnF « 
the eggs beaten to a FU1A1 U1 ^ 
stiff froth and pep- 
per to season, and put the potatoes in a 
souffle dish. Make five or six dents on 
top of the potatoes, put a little bit of but- 
ter in each, set the dish in a medium oven 
and bake to a light brown. Set into the 
silver souffle service dish and serve. 



VEGETABLES. 



71 



OLD potatoes are better for this, or 
the little yellowish potatoes that 
German cooks use for potato salad. 
These contain more gluten. Peel very 
thin and' cut in long thin strips lengthwise. 
Let them stand in 
cold salted water for 
FRENCH two or three hours. 

FRIED Drain and wipe dry; 

POTATOES *** f to » wi 5* 

basket and fry xn 
very hot, deep fat 
until brown. Take out and lay on a piece 
of manila paper to absorb the fat; dust 
with salt and serve. Another way to fry 
potatoes is to put a little olive oil in a 
deep frying pan; when very hot add sliced 
cold boiled potatoes. Cover, and cook 
until a golden brown, turning once. Drain, 
put in a hot vegetable dish and sprinkle 
with salt, pepper and lemon juice. Still 
another way, that the French chef de- 
lights in, is to chop cold boiled potatoes, 
then season lightly with salt, pepper and 
onion juice. Put a couple of tablespoon- 
fuls of olive oil or good drippings in the 
frying pan, turn in the potatoes, press into 
a solid cake and cook slowly until crusty 
and brown on the under side. Turn on 
a hot platter, with the brown side upper- 
most. 

PEEL potatoes of uniform size, cover 
with boiling water and cook until 
tender, salting the water in which 
they are cooked when the potatoes are 
about half done. Drain off the water, 
then with a fork or 
MASHED wire potato masher 

"DrkTA r rr**i7C ^ eat t0 a ** u ^ * n ttie 
"UJ-AlUlirfO same saucepan in 

which they have been 
cooked. When entirely free from lumps 
add for every pint of potatoes about one- 
third of a cup of hot milk, a tablespoon- 
ful of butter, and salt and pepper to sea- 
son. Whip until as light as a feather. 
Heap in a hot dish, but do not smooth the 
top; leave it piled lightly. If necessary 
to keep hot for some time, set the pan 



containing the potato in a saucepan of hot 
water, but leave uncovered or cover lightly 
with a single fold of cheesecloth. Mashed 
potatoes left over may be utilized in a 
variety of ways. To make potato pompon 
take the potato up by spoonfuls and make 
into balls. Roll in beaten egg, then in 
bread or cracker crumbs and fry like 
doughnuts in hot fat. A little minced 
onion, parsley or nutmeg may be mixed 
with the potato if desired; or make a po- 
tato omelet by adding to a cupful of 
mashed potatoes one cup of sweet milk, 
three eggs well beaten, a tablespoonful of 
flour and a little salt. Mix until smooth, 
turn into a heated frying pan, with a 
tablespoonful melted butter, and fry both 
sides, turning when brown. Mashed po- 
tatoes left over may also be added to 
shredded codfish for codfish balls, may be 
mixed with well beaten egg yolks made 
into flat cakes and fried in butter, or 
baked in a buttered tin in the oven, or 
mixed with a little grated cheese, put into 
ramekins or a buttered pudding dish with 
a layer of cheese on top and baked until 
brown. 

PEEL six large ripe potatoes, then with 
a potato scoop cut out little balls 
about three-quarters of an inch in 
diameter. Wash well in cold water, then 
drain and pat dry. Put in a baking dish 
with a tablespoonful 
of melted butter, PHTATH 

toss until well coat- rulA1U 

ed, sprinkle with JB ALrLS 

salt and pepper and 

bake twenty minutes in a hot oven. If 
you prefer to stew them, cook until tender 
in boiling salted water ; drain ; have ready 
a thin cream sauce, put in the potatoes, 
boil three or four minutes, adding a table- 
spoonful of fine minced parsley and serve. 
Potato balls are also served in a maitre 
d'hotel sauce. Boil, drain, put in a sauce- 
pan with a tablespoonful butter and a 
teaspoonful minced parsley. Simmer, cov- 
ered, five minutes, squeeze the juice of 
half a lemon over them and serve very hot. 



72 



VEGETABLES. 



PEEL rather good sized potatoes thin, 
then with an apple corer cut out a 
tunnel through each centre. Have 
ready as many frankfurter sausages as 
you have potatoes and draw one through 
each cavity. Place 
DUTCH * n a gripping P an 

DATATHPC and lay a Dlanke t Of 

ruiAiU ^ fat salt pork or a 
thin slice of bacon 
on each potato. Pepper lightly and bake 
until the potatoes are tender, basting oc- 
casionally with the drippings and a little 
hot water. 

rRY one-half cupful thin sliced onions 
in butter or drippings to a light 
brown, then add one and one-half 
pints sliced or hashed cold boiled pota- 
toes, season with 

^•n-mur.A'xT sa ^ and P e PP er and 

GERMAN fry t0 a lighter 

LYONNAISE brown than the on- 

POTATOES i° ns ' Five minutes 

before serving add 

a tablespoonful fine 

minced parsley and three tablespoonfuls 

vinegar, toss lightly and serve very hot. 

SELECT large, oval potatoes, scrub 
thoroughly, rinse in cold water and 
bake in a moderate oven until all 
but done. Take from the oven, cut in 
halves, scrape out the pulp from each half, 
put in a dish, sea- 

STUFFED son w *^ sa ^ an( * 

potatoes p T er ' an 1 butt - er 

w and cream to mois- 

ten, and whip light 
with a fork. Fill the shells with the pulp, 
heaping moundwise. Grate a little Par- 
mesan cheese over each and stand under 
the gas flame or in the oven long enough 
to brown. Serve hot. The melted cheese 
adds greatly to the flavor. Another way 
is to make a fine hash with some cooked 
fish, fine herbs and the potato pulp, add- 
ing seasoning, butter, and a little white 



sauce. Stuff the potatoes, cover with 
more white sauce and cheese if desired, 
then brown in the oven. Or cut a piece 
from the side of the baked potato, scoop 
out some of the pulp, season and' beat 
light, then return to the shell, leaving just 
enough room to hold a raw egg broken in. 
Sprinkle with salt and pepper and return 
to the oven long enough for the egg to 
"set." 

BOIL and bake four medium sized po- 
tatoes. When done peel' ana* mash. 
Beat the yolks of two eggs. Add 
two tablespoonfuls of cream to them, then 
beat into the potato, with salt and pepper 
to season, and place* 

the dish in the oven iotx7it7»t?t* 

while you beat the SWEET 

whites to a stiff POTATO 

froth. Draw the SOUFFLE 

dish to the edge of 

the oven, fold in the 

whites, replace and bake until light and a 

delicate brown. Serve at once before it 
falls. 

SELECT plump oval potatoes, rather 
long; wash, and boil about fifteen 
minutes. Remove, drain and dry. 
Cut in two lengthwise and scoop out an 
opening in both parts, deep and wide 
enough to hold a 
small bird, such as 
a reed or blackbird. SWEET 

Prepare as many POTATOES 
birds as you have po- EN SURPRISE 
tatoes, cleaning and 
seasoning with salt 

and pepper. Dust the cavities in the po- 
tato with salt and pepper^ then brush with 
olive oil. Lay in the bird, trussed and sea- 
soned, with a thin, waferlike piece of bacon 
or larding pork tied over its breast. Put 
the two halves together and close with a 
string. Lay in a buttered baking dish and 
bake twenty-ifive minutes in a hot oven. 
Take out, cut the strings on potatoes and 
birds, put the two halves together again 
and serve very hot. 



VEGETABLES. 



73 



FOR all general uses, the pumpkin is 
dryer and sweeter baked. Cut in 
quarters or halves, remove all seeds 
and place in a large dripping pan. Bake, 
without adding water, for about one hour, 
or even less, accord- 



THE 
PUMPKIN 



ing to size. The skin 
will then be soft and 
crispy and the flesh 
dry and mealy. 
Scrape out with, a spoon, put into a col- 
ander and press through. It is then ready 
for pies, pancakes or croquettes. All the 
watery juice that exudes should be saved 
to make a loaf of delicious pumpkin juice 
brown bread. The seeds are appetizing 
and among the Italians take the place of 
our salted nuts. Wash free from the 
sticky shreds that surround them, then 
dry in the sun or a rather cool oven. When 
ready to salt, spread on a baking tin, salt 
liberally, then set in a hot oven, shaking 
and stirring often until crisp. 



THIS delicately acid vegetable may be 
used in combination with spinach 
or cooked alone as a vegetable or 
soup. As a vegetable to serve with roast 
veal, roast pork or chops, cook the same 
as spinach, adding 
the yolks of one or 
two eggs after boil- 
ing, chopping and 
sauteing in butter. It also makes a tasty 



SORREL 



water, plunge up and down to remove the 
sand, then lift out into a second pan of 
water. Do not attempt to drain the water 
off, as that leaves the sediment at the bot- 
tom. Rinse a third time, then put into a 
kettle* with the least bit of water (there 
is usually enough clinging to the leaves) 
for fifteen or twenty minutes. It may be 
seasoned with salt while cooking. Drain, 
cover with cold water and drain again, 
pressing free from moisture. Chop fine. 
Have ready in a frying pan a tablespoon- 
ful of hot butter, add the spinach, season 
with salt, pepper and, if liked, a little nut- 
meg and cream. If cream be used less 
butter will be required. Heat thoroughly 
and serve on a hot dish, surrounded by 
toasted bread points. Garnish with the 
yolk of a hard boiled egg put through » 
ricer over the spinach. 

BOIL pieces of pumpkin in salted water 
for fifteen minutes. Drain, put 
two tablespoonfuls of butter or olive 
oil in a frying pan, and when melted lay 
in the sliced pumpkin, seasoning to 
taste with salt and 



addition to any green salad. 



pepper. Toss over 
the fire a few min- 
utes, then lay the 
slices in a buttered 
baking dish, sprinkle 
grated cheese on top 
and bake until nicely browned, 
very hot as a vegetable. 



PUMPKIN 

A LA 

ITALIENNE 



Serve 



SPINACH is one of the most delicate 
and healthful of all the pot greens. 
It is one of the vegetables that im- 
proves with each successive warming 
over, so that the French housewife usually 
cooks it in a quant- 
ity with the idea of 
SPINACH reheating it. Like 
all greens, it must 
be carefully looked 
over and thoroughly washed. Cut off all 
the stalks, put into a large pan of cold 



THESE are made from one-half peck 
spinach, boiled, cooled and chopped 
fine. Mix with it two tablespoonfuls 
of butter, one tablespoonful of minced 
parsley, one teaspoonful of sugar, the 
grated rind of a 



SPINACH 
CROQUETTES 



lemon, and salt 
and pepper to 
season. Add one- 
half cup of milk, 

heat thoroughly, then cool. When cold 
shape into croquettes, dip in egg aDd 
crumbs and fry in the usual way. 



74 



VEGETABLES. 



SALSIFY is one of the most whole- 
some and delicious of vegetables, 
easily prepared, and with almost no 
waste. The green tops make an excellent 
salad in combination with lettuce, onions 
or tomatoes. Hav- 
ing cut off the* tops 
SALSIFY of a bunch of salsi- 

OR OYSTER fy, scrape the roots 

PLANT as you wou ^ car " 

rots, cut in small 

slices and soak in 
cold water for an hour or two. Then 
cover with boiling water to half their 
depth, salt to season, and simmer gently 
until tender. If there is any water left, 
save it for the* stock pot. Put in a table- 
spoonful of butter and a cup of rich milk 
or cream, then thicken slightly with one- 
half tablespoonful of flour. Cook two 
or three minutes until smooth and creamy, 
then season with white pepper and pour 
over slices of delicately browned and but- 
tered toast. 



on one side, turn and brown the other. 
Take up with a perforated ladle, rest for 
a moment on soft paper to absorb all 
grease, and serve hot. These are almost 
as good as fried oysters. 



BOIL the salsify without scraping until 
tender, when the skin may be peeled 
off. Slice thin. Put into buttered 
shells or one large baking dish, as pre- 
ferred, a layer of salsify, then one of 
crumbs, with salt, 
pepper and butter to SALSIFY 

season. Repeat un- . rpATTM 
til all the salsify is AU wKAHIM 
used, having but- 
tered crumbs at top. Pour in as much 
milk as the dish will hold, and bake 
brown. A pleasing change, on occasion, 
is to sprinkle grated cheese on top with 
the bread crumbs. 



SCRAPE and slice a quart of salsify 
roots and simmer in boiling salted 
water until tender. If they are to 
be used for dinner at night they should be 
put to cook early in the afternoon. Let 
the water TdoII off 
SALSIFY instead, of draining, 

1TPTTTT7PC ln 0rder t0 P reserve 
rMli ■ C ' 1 ^ the fine oyster flavbr 

of the plant. Press 

through a colander. Sift into a bowl a 

pint of flour, two teaspoonfuls of baking 

powder and one-half teaspoonful of salt. 

Beat two eggs thoroughly and add to them 

enough sweet milk to make a good muffin 

batter when added to the dry ingredients. 

Drop in the salsify, season with pepper 

and more salt if necessary. Have ready 

a frying pan in which is a tablespoonful 

of good pork drippings or olive oil, and 

when smoking hot drop in the fritters 

from the point of a spoon. When brown 



COOK and thoroughly drain the spin- 
ach. Chop fine and mix with two 
whole eggs and the yolks of two 
or three others, according: to the amount 
of spinach cooked^ one or two milk rolls 
soaked in milk until 
soft, a little stock or SWTSS 

gravy to moisten op T vr A riT 

and salt, pepper and ojthna^h. 

nutmeg to season. 

Stir over the fire until the mixture has 
thickened and is very hot, then having 
buttered a casserole or any baking dish 
that can be sent to the table, sprinkle the 
bottom with fine bread crumbs and pile 
in the spinach that has been cooled and 
beaten up with the whites of three or 
four eggs whisked stiff. Bake three-quar- 
ters of an hour and serve, with a good 
gravy or sauce mousseline. This dish 
is so hearty that it can be served alone 
instead of meat. Sometimes a grating of 
cheese is added just before ft goes into 
the oven. 



VEGETABLES. 



75 



THESE are* of two varieties,, the yel- 
low crook neck and the round white. 
In selecting them make sure the 
skin can be pierced easily* When young 
and tender they may be cooked without 
paring, but if hard 

SUMMER J? r^h be o P f eel £ 

SQUASH flavor and body are 

lost. Remove the 
stem and blossom end, cut in pieces and 
slip in a coarse cheesecloth bag. Cook in 
boiling salted water until tender. Take 
out of the bag and drain, put unopened 
into the colander, then with a potato 
masher press. This extracts all the juice. 
Open the bag, finish the mashing with a 
silver fork, season with salt # pepper and 
butter and serve very hot. Or follow 
the Southern custom of boiling directly in 
the salted water until tender, then drain 
through a cheesecloth bag in the colander. 
After the juice is all removed put the 
pulp through a colander and return to the 
stewpan with a tablespoonful of butter, 
one-half cup of cream and salt and pepper 
to season. Place on the back of the stove 
where the squash will not burn and sim- 
mer an hour or more until the water has 
evaporated and the squash is dry and 
creamy. 

WASH, dry and cut in pieces, using a 
can opener to cut the sheik The 
pieces should be about three inches 
square. Take out the seeds, brush the 
inside of each piece with butter, place in 
a baking pan and 
WINTER bake in a medium 

qnTTA*cm hot oven until ten ~ 

shells, brushing 
again with melted butter and seasoning 
with salt and pepper. Another way is to 
peel the squash, remove the seeds and 
cut in small pieces. Cook in boiling salte<3 
water until tender, allowing the water to 
dry off. Mash well, season with salt, 
pepper and butter and mound on a hot 
dish. 



TO make the paste to use in seasoning 
sauces, soups or with macaroni, 
peel and slice tomatoes* then cook 
in a porcelain kettle until a soft pulp. Rub 
through a sieve and return to the kettle, 
which should have 
been washed and TOMATO 

rubbed inside with a 
clove of garlic. For PASTE 

each peck of toma- 
toes allow a sweet red pepper minced fine, 
discarding the seeds, a rounded table- 
spoonful of salt and teaspoonful of white 
pepper^ Set on the back of the range or 
in the oven, protecting the bottom of the 
pan from scorch by an asbestos mat, and 
simmer gently until a thick pulp. Then 
spread on shallow plates or put in a cool 
oven or in the sun until dried to a stiff 
but flexible paste. Pack in glass cans or 
paraffine paper in tin boxes and keep 
where it will be dry and cool. When 
ready to use soften an inch or two of the 
paste in hot water. 

THE preliminary treatment of toma- 
toes to be stuffed is all the same, 
but the fillings are legion. Select 
tomatoes of firm texture and equal size. 
Cut a cap from each and with a spoon 
handle or vegetable 
scoop remove the STUPFPTI 

seeds and as much 

of the soft, pulp as TOMATOES 
you desire. Turn 

upside down for a few moments to drain 
off superfluous juice, then season the in- 
side of the cups with salt and pepper. The 
stuffing may be widely varied to suit indi- 
vidual taste and materials- on hand— it 
may be simply well seasoned bread 
crumbs, with plenty of butter, •minced 
parsley and egg to bind ; the tomato pulp 
that has been removed, mixed with minced 
onion; bread crumbs and seasonings; 
cooked rice seasoned with salt, pepper, 
butter and a little curry; creamed onions 
with bread crumbs; Parmesan cheese and 
bread crumbs, a cream of filling or a 



76 



VEGETABLES. 



forcemeat ot minced ham or sausage. 

Still other fillings that are popular are 
oysters with cracker crumbs and sea- 
sonings, raw chopped beef well seasoned 
with onion, salt and pepper, a chicken and 
mushroom forcemeat, sweetbreads, eggs, 
or cooked macaroni and cheese. Most 
fillings need to be cooked before putting 
in the tomato, as the latter cooks so quick- 
ly. The tomatoes may be served on 
rounds of buttered toast or plain, as pre- 
ferred. 

CUT nice, smooth fruit in halves and 
place skin side down in a buttered 
dripping pan; season with salt and 
pepper, put a little bit of butter on each, 
sprinkle with cracker dust and bake about 
twenty minutes. Or 
■RATCT7D select smooth, round 

— ^,,.«,^^.« tomatoes of equal 
TOMATOES size , pour boiling 

water over them, 
skin and cut out the stem end. Roll in 
cracker dust, then in beaten egg and again 
in the cracker dust, and pack in a but- 
tered baking dish that can be sent to the 
table, as the tomatoes look better if not 
disturbed. Season with salt and pepper, 
put a bit of butter on each and bake in 
a quick oven about twenty minutes, bast- 
ing often with melted butter and a little 
hot water. 

BOTH green and ripe tomatoes are ex- 
cellent fried. For the former, wash 
dry and cut in rather thick slices, 
without peeling. "Cover with boiling water 
and set back on the range, so the water 
will keep hot, but not 

TTPTFTJ ^oil, for fifteen min " 

VKi&v iiteg or untn the tQm 

TOMATOES matoes turn a pale 
golden color. Drain, 
dip in flour or fine corn meal, seasoned 
with salt and pepper, then fry a nice 
brown in pork or bacon drippings and 
serve very hot, arranging in little piles 
of two or three and putting a piece of but- 



ter on each slice as dished. These are a 
fine accompaniment to lamb chops or veal 
croquettes. To fry the ripe tomatoes, slice 
large, firm fruit in medium thick slices, 
season with salt and pepper, sprinkle 
plentifully with fine corn meal (as much 
as will cling to each side), then fry in 
smoking hot fat until browned on both 
sides. Take up carefully with a broad 
bladed knife or pancake turner and ar- 
range in little piles on a hot platter. Put 
another tablespoonful of butter or pork 
drippings in the pan, add an equal amount 
of flour, stir until frothy, then pour in 
milk or cream to make the consistency de- 
sired. Season to taste with salt and pep- 
per, pour over the tomatoes and serve. 

CUT into half inch slices firm tomatoes 
(the beefsteak variety is best for 
broiling) and dust with salt and pep- 
per. Wipe a fine broiler over with olive 
oil, lay the tomato slices on closely and 
broil over a clear 
fire. Some sprinkle BROILED 

™c£T 2? ^ TOMATOES 

bread crumbs before 

broiling. This is a matter of taste. Serve 
with plenty of butter on toast or without, 
as preferred. To devil them, arrange on 
a hot chop platter after broiling, and pour 
over them a sauce made by heating to- 
gether two tablespoonfuls of olive oil, a 
saltspoonful of mustard, a dash of cay- 
enne, one-half teaspoonful of sugar and 
three tablespoonfuls of vinegar. 

THE green tomatoes are best for this 
purpose, cut into thick slices. Put 
into a saucepan two tablespoonfuls 
of butter and when hot add two table- 
spoonfuls of fine minced onion. Cook 
to a golden brown, 
add one teaspoonful CURRIED 

of curry powder, put TnM , ATOF q 
in the tomatoes and lOMIAlUH-b 
fry on both sides, 
seasoning with salt and pepper. 



VEGETABLES. 



77 



SCALD the tomatoes, then peel and 
cut in small pieces, discarding the 
hard portion about the stem. Put 
into a stewpan and set over the fire. Cook 
gently about twenty minutes, counting 
from the* time it 
STEWED commences to boil. 

TrMV/r ATr*T?C Wlieu nearly ready 
TOMATOES to serve, season, al- 
lowing for each 
quart of tomatoes about one-half table- 
spoonful of salt, one-half teaspoonful of 
pepper, one generous tablespoonful of but- 
ter and one teaspoonful of sugar, if de- 
sired. This may be slightly thickened 
with flour stirred smooth in a little cold 
water or a few powdered cracker crumbs. 
To make a puree to serve with roast beef, 
mutton or pork, add to the tomatoes 
while cooking a few spoonfuls of good 
gravy, with a little onion, parsley and 
herbs to season. When the tomatoes are 
tender, rub through a fine hair sieve, hav- 
ing first taken out the seasoning herbs. 
Dissolve one tablespoonful of butter in a 
frying pan, add one tablespoonful of flour, 
and when blended add the tomato pulp 
and another spoonful of gravy. Serve 
very hot. 

PEEL, slice thin and. cook fifteen min- 
utes in salted water. Drain, place 
in a buttered baking dish and pour 
over them a cup of good, clear stock, sea- 
soned with salt, pepper, nutmeg, and, if 
liked, a teaspoonful 
BAKED °*" su & ar "' Bake un- 

TTTT?1NJTP<* ti! tende1 '' baSting 
J. U KIM lir'b ften. Serve'in a hot 

dish with the pan 
gravy, which should be slightly thickened, 
poured over them. 

WASH and peel fine grained turnips, 
then cut into balls, using a vege- 
table scoop. Drop into boiling 
water, lightly salted, adding also a very 
little sugar and cook 
TURNIP until tender, but not 

T3 A T T c broken. Drain, cov- 

.tSAiLLrb er witn drawn but- 

ter or cream sauce, 
sprinkle lightly with minced parsley and 
serve very hot. 



PEEL, slice and cook in boiling salted 
water until tender. Drain well, 
mash with a wooden vegetable 
masher, season with salt, pepper and but- 
ter and serve; or, instead of mashing, 
chop in rather large 
pieces, return to the BOILED 

stewpan, seasoning TpMTp « 

with plenty of but- 1UK1N1.FD 

ter, salt and pepper, 

then add three or four spoonfuls of water 
or beef stock and cook until the season- 
ings have been well absorbed. Small 
turnips may be peeled and boiled whole, 
then have their centres scooped out and 
refilled with creamed peas. 

PEEL and cut into cubes. Cover with 
cold water and cook five minutes, 
then drain and cover with boiling 
salted water or white stock and simmer 
gently until tender. Make a cup of good 

white sauce, using a 

tablespoonful each of TTfRNTP^ 

butter and flour. 

Melt the butter, add AU GRATIN 

the flour and as soon 

as blended without browning add a table- 
spoonful of grated cheese. When it has 
melted pour in a cup of milk, stirring until 
smooth and creamy. Season with salt and 
pepper and pour over the turnips. Put 
into a well buttered gratin dish, and if too 
dry add a little more milk. Cover with 
buttered crumbs and brown in a quick 
oven. 



PEEL, slice and throw into cold water 
for half an hour. Drain, then put 
into boiling salted water and cook 
until a fork can pierce them, but not until 
broken. Drain, and when cold pat dry 
on a soft towel. Dip 
in cracker crumbs, FRIED 

then in beaten egg, tttt3MTT>c 

then in crumbs lUKJMlfb 

again. .Lay on the 

ice for an hour to harden, then firy in 
olive oil or butter until it is a light brown. 





sprinkling of salt 

TEAL, 
WIDGEONS- 

AND OTHER 
SMALL DUCKS 



DRESS the birds without splitting, 
tuck an oyster in each one, broil 
quickly over a clear fire about five 
minutes* season and serve at once on 
slices of well buttered toast They may 
also be fried in 



BROILED 
REEDBIRDS 



smoking hot fat, in 
which case they are 
split down the back, 
seasoned and rolled 
in corn meal or sifted crumbs before fry- 
ing, or they may be roasted with thin 
slices of bacon skewered on each little 
breast, and four birds arranged on a 
skewer. Roast seven minutes in a hot 
oven. 



PREPARATION necessary before cook- 
ing teal, widgeons, &c., is to singe, 
draw, and if intended for roasting, 
truss the required number of birds, 
eut off heads and feet and wipe 
with a damp cloth. Put a table§poon- 
ful of butter and 
and pepper inside 
each bird, lay in a 
dripping pan with a 
peeled onion, then 
roast in a very hot 
oven for fifteen or 
twenty minutes, 

basting every few minutes, using more 
butter or olive oil if required. 

Make a sauce by browning lightly in a 
tablespoonful butter an onion chopped fine. 
Add a tablespoonful of flour and brown 
also, then a cup each of port wine and hot 
water, with salt, pepper and a tiny bit of 
nutmeg to season. Stir the sauce until it 
boils, then pour over the birds. If pre- 
ferred the ducks may be split down the 
back without dividing, browned in a brisk 
oven for ten or fifteen minutes, then 
placed on a gridiron, flesh side next the 
fire, and broiled five minutes. 

Make a good browned gravy, place the 
birds on slices of toast, garnish with slices 
of beef and watercress and serve with red 
currant jelly and orange salad. They may 
be also broiled and served on toast, spread 
with maitre d'hotel butter. 



79 



80 



GAME. 



PLUOK, draw and singe a wild goose, 
then soak in salt and water for 
twelve hours before cooking. If you 
have any doubts about its age, cut up an 
onion, put in the inside, sew up, plunge 
into boiling water, 
BAKED then set back on the 

WILD stove where it will 

GOOSE simply simmer for 

an hour. Take out, 
remove the onion, which will have ab- 
sorbed much of the strong wild taste, then 
stuff the bird with a plain bread stuffing 
or one made of mashed potatoes with 
chopped celery, onion and seasonings to 
taste. Sew up the bird, truss and put in 
a baking dish. If the goose is not fat 
enough to baste with its own drippings, 
lay strips of fat salt pork over the breast 
and tie iu place. Put a little water in the 
pan, well seasoned with salt and pepper, 
and baste the bird frequently until done. 
The baking should be in a moderate oven 
and the bird should be frequently turned 
so as to brown evenly on all sides. Serve 
with giblet gravy and apple sauoe. 



WHILE there are more than twenty 
varieties of the wild duck, the 
cooking is about the same. Ducks 
should be roasted or broiled, as a gen- 
eral thing, but always served rare. 
Twenty minutes in 
\i7TTr) a very hot oven will 

"nTTPTTQ C0 ° k them enough 

JJUUKb to guit tlie averag e 

masculine taste, but 
women as a rule prefer them to be cooked 
five or ten minutes longer. Like venison 
and other wild game, they must not be 
washed, but simply wiped with a damp 
cloth. 

Some culinary authorities advise stuff- 
ing wild duck with celery to improve the 
flavor, but if they have come from good 
feeding grounds all they require is to be 
cooked as simply and quickly as possible. 
With canvasback, redhead or mallard it 
is like painting the lily to attempt to im- 



prove the flavor. If they are to be broiled, 
split through the back without detaching 
the pieces and flatten with a rolling pin. 
Sprinkle inside with salt and pepper and 
lay on a dish while you rub them over 
with olive oil inside and out. 

Dust sparingly with flour, then broil, 
flesh side first, over a clear fire or under 
the gas flame. Turn and broil the back. 
A good plan with a gas range is to broil 
the inside until brown, then set the rack in 
the roasting pan in regular oven to finish. 
Dress on a hot dish, spread with maitre 
d'hotel butter and decorate with water- 
cress. 

The proper concomitants for duck 
broiled or roasted are crisp celery, fried 
hominy, Baltimore apple bread and cur- 
rant jelly, Mack or red. In roasting 
sprinkle with salt, set in a brisk oven and 
cook eighteen or twenty minutes. Un- 
truss, arrange on a hot dish with two 
tablespoonfuls of broth to moisten the in- 
side and serve with fried hominy. 

UNTIL recently the plover,, though 
highly esteemed abroad, was little 
appreciated in this country, save by 
sportsmen. Now it is a favorite tidbit 
with all epicures. As the plover is small 
allow one for each 

person. Pick care- PLOVER OR 
fully, singe and ^^----j. _- n 
draw. Take out the DOUGH BIRD 
eyes, trim off the 

toes, skin the head and fasten back against 
the body, as the brain is considered a great 
delicacy. Season inside and out with salt 
and pepper, and brush with olive oil. 
Cover the breast with a thin slice of bacon, 
heat a pan, place the plover in it and bake 
in a piping hot oven from twelve to fifteen 
minutes. Lift out the birds and place on 
slices of delicately browned toast. 

Pour into the pan one-half cup of well 
flavored white broth, stir with the drip- 
pings and pour over the birds and toast. 
Garnish with watercress and lemon points 
and serve with a cress salad. 



GAME. 



81 



HARES must always be skinned be- 
fore cooking, and if intended for 
roasting nmst be trussed to give the 
proper effect. If preferred, all bones may 
be removed and the body reformed so that 
it can be easily 
carved. But this re- 
HARES quires a certain 

amount of dexterity 
that all amateur 
cooks do not possess. In dressing the ani- 
mal be sure to remove the thin muscular 
membrane extending from the flank over 
the intestines. It is this that gives the 
strong flavor that many object to. For 
broiling split, wipe inside and out with a 
damp cloth; rub the legs and shoulders 
with butter or olive oil, then lay in a deep 
earthen dish with a sliced onion, a few 
sprigs of thyme and parsley, a bay leaf, 
a cup of vinegar and one-half cup of 
water, a tablespoonful of salt and a tea- 
spoonful of pepper and let them lay 
twenty-four hours or even longer tq 
marinate. Keep covered with another 
, dash. When ready to broil, drain, cut deep 
; gashes in the thick part of the back that 
I the heat may penetrate it, rub again with. 
I oil or butter and broil over a clear fire, 
, turning often. When thoroughly done, 
I transfer to a hot platter, rub well with 
I butter, season with salt and pepper and 
I garnish with parsley. 



GROUSE may be split in halves 
through the back without separating, 
seasoned with salt and pepper, 
rubbed over with olive oil and broiled over 
a brisk fire, then served with a good mush- 
room sauce. They 
may be cut in halves 
GROUSE lengthwise, skinned, 
rolled in bread 
crumbs and oil or 
melted butter, fried over a moderate fire, 
turning so as to cook both sides, then 
served with a rich sau ,e. They may be 
larded and baked, stewed, made into a pie, 
or used in a salmi. 



The latter is a specially nice way of pre- 
paring them. Cut cold roast grouse in 
pieces for serving. Put into a frying pan 
one-quarter of a cup of butter, and when 
hot add one tablespoonful of raw ham 
chopped fine, a slice of onion and a stalk 
of celery chopped. Cook until the vege- 
tables are colored, then add one-quarter of 
a cup of flour, and when that is browned 
and frothy three-fourths cup of brown 
stock or gravy. Season with one-half tea- 
spoonful of salt and a few grains cayenne, 
cook five minutes, strain, add the grouse 
and when the meat is thoroughly heated 
through arrange on a hot serving dish and 
set where it will keep warm while the 
sauce is prepared. Add one-half wine glass 
of sherry and the thin shaved rind of a half 
lemon to the gravy in the pan, cook two 
minutes longer, pour over the grouse and 
serve with a garnish of fried bread points. 



CLEAN the pigeons, tie in shape, then 
sprinkle with salt, pepper and flour. 
Place some thin slices of fat salt 
pork or butter, if preferred, in the bottom 
of an earthen jar or small procelain ket- 
tle and lay the pig- 
eons on it. Put a POTTFI) 
few slices of onion T*T/^-r»r\xTo 
on the birds and PIGEONS 
pour over the whole 

boiling water. Cover the jar or kettle 
so that no steam escapes and set in 
a pot of water where it will sim- 
mer steadily for two hours or until the 
birds are tender. When stewed enough 
take up on a hot dish, skim the fat 
from the gravy, thicken with a table- 
spoonful of butter and flour rubbed to a 
cream, then add a spoonful of cream and 
a little lemon peel. Pour th,e sauce over 
the birds and garnish with parsley and 
sliced lemon. If desired, the njgeons may 
be stuffed before jugging. In this case 
add to their giblets, minced fine, a little 
shredded beef suet, bread crumbs, pars- 
ley and marjoram to season, and one or 
two eggs to bindi 



82 



GAME. 



THIS is 'the favorite German way of 
cooking hare or rabbit. After a 
careful cleaning, being particular 
not to break the gall bladder or the liver, 
cut into pieces, making four bits of 
the backbone from 
HASSEN- thighs to shoulders. 

Put two tablespoon- 
PFEPFER f u i s f butter into a 

saucepan and when 
hot add two tablespoonfuls of chopped 
bacon, two small carrots scraped and 
chopped fine, a bay leaf, a couple of cloves, 
a clove of garlic, with salt and pepper to 
season. If liked, a few button mush- 
rooms may also be added. Put in the 
hare and when nicely browned stir in 
one-half cup of vinegar and water. Cover 
closely and simmer gently until the meat 
is tender, adding at the last a cupful of 
cream. Serve with noodles. 



Garnish the hare with slices of lemon, 
dotted with currant jelly and parsley. An- 
other way is to cut the hares in halves, 
separating the forequarters from the hind. 
Bone the saddles, but not the legs. Pre- 
pare a marinade of white wine vinegar 
seasoned with a little onion juice, lemon, 
celery ; salt and pepper, and lay the sad- 
dles in this bath for twenty-four hours. 
Take out the pieces, stuff the boned sad- 
dles with a good forcemeat, give them 
a nice rounded shape and tie with tapes 
to hold firmly. Place in the roasting pan 
with a pint of broth, having a piece of fat 
salt pork placed over each saddle, and 
bake in a hot oven forty-five minutes, 
basting frequently. Strain the gravy over 
them when dished for serving and decor- 
ate with croutons or noodles. Use the 
forequarters for a stew. 



THIS may be done in either of two 
ways. Gash the thick part of the 
flesh on the back, and if the hare is 
an old one lard with fine strips of bacon 
or fat salt pork. Boil the liver, chop, 
and mix with bread 
ROAST crumbs, a slice of 

fat salt pork and a 
xlAxtiif good forcemeat, sea- 

soning well with 
salt, pepper, nutmeg and any preferred 
herbs. Use the water in which the liver 
was cooked to moisten, and a beaten egg 
to bind together. Stuff the body and sew 
or skewer. Rub with olive oil or butter 
and roast, basting often until done. Milk 
is often used in the basting, epicures 
thinking it to be a great improvement in 
keeping the flesh juicy. An hour usually 
suffices for the roasting.^ A few moments 
before taking, up dredge with flour, then 
froth with butter. Take up in a hot dish, 
add to the gravy a tablespoonful each of 
butter and flour rubbed together, a table- 
spoonful culinary bouquet, the juice of an 
onion and a tablespoonful of lemon juice. 
Brine to a boil, strain and serve in a boat. 



CLEAN and wipe four pigeons. Split 
and put in a saucepan with enough 
good broth to nearly cover. Sim- 
mer gently until tender. Take out and 
remove some of the larger bones. Cut 
the hearts and livers 
into bits. Have PIGEON 

ready four hard 
boiled eggs sliced, 'PIE 

butter a deep pud- 
ding dish, and fill with ajternate layers 
of the pigeons, eggs and minced hearts 
and livers. Season with salt and peppep. 
Make a gravy with one tablespoonful each 
of butter and flour, and one and one-half 
cupfuls of the broth. Season with salt 
and pepper, and pour one-half into the 
dish. Cover with a layer of good paste, 
making an incision in the middle of the 
crust to allow for the escape of steam, 
and ornament the edges of the pie with 
braids, leaves or rolls of the crust. Bake 
for one hour in a moderately hot oven. 
When nearly done, brush over the top of 
the pie with the yolk of an egg beaten 
with a little milk. Serve hot with- baked 
potatoes and the rest of the gravy. 



GAME. 



83 



SKIN, joint, and then cut into half 
joints, saving the blood. For a pair 
of hares chop fine a pound of veal, 
one onion and a little parsley, and mix 
with a pound of sausage, seasoning well 

with salt and pep- 
HARF ■ per * ^oak the pieces 

of hare in salt water 
*■"■■& twenty minutes, 

then stew gently in 
boiling water to cover until they begin to 
be tender. Take up the pieces of meat 
and thicken the gravy, adding salt, pep- 
per and butter to season. Have ready a 
deep earthen pudding dish, well buttered, 
and on the bottom put a layer of the hare 
meat. Over this arrange a layer of the 
sausage and veal mince, adding, if de- 
sired, a layer of sliced hard boiled eggs, 
with salt and pepper to season. 1 Alter- 
nate in this way the hare, mince and 
seasoning, until all the material is used. 
Cover the whole with a thin layer of 
bacon or fat salt pork. Pour in the blood 
added to the gravy, together with the juice 
of a half lemon and a cup of Madeira 
wine. Cover with a good crust and bake 
an hour in a moderate oven. If it shows 
signs of browning too quickly coveT with 
paper. 

THE young pigeons or squabs are best 
broiled. Split the birds down the back, 
rub over with salt, pepper and olive 
oil, or butter — olive oil is better, in that it 
does not burn so easily — sprinkle with 
cracker dust and 
broil over a clear 
PIGEONS hre. Serve on pieces 

of hot toast, with a 
• crisp slice of bacon 
laid on each bird. They may also be 
stuffed and roasted. One way is to fill 
with a dressing made of seeded raisins, 
bread crumbs, salt, pepper and a little 
cinnamon, with stock to moisten. After 
stuffing, skewer or tie the birds into shape, 
rub the outside with butter or olive oil, 
and dredge with flour or fine crumbs. Put 



in a baking pan, blanketing each bird with' 
a thin slice of bacon, add a little hot stock 
or water to the pan and bake in a hot 
oven, basting often. When cooked, place 
on slices of toast or fried hominy, thicken 
the gravy with browned flour or season 
well, darkening with culinary bouquet, 
and pour over the birds. 

WOODCOCK may be broiled whole or 
filleted, may be served in crous- 
tades or as a salmi, or roasted. For 
broiling, pick out the eyes and skin the 
heads. Split through the backs without 
separating the parts, 
then season with 

salt and pepper, roll WOODCOCK 
in olive oil and broil 
over a clear fire with 

their bills tucked in their breasts. Broil 
on each side for four or five minutes and 
serve on delicately browned slices of toast. 
Spread with maitre d'hotel butter and gar- 
nish with crispy slices of bacon. To roast, 
put a cranberry or two in each body and 
truss, fastening the legs close to the body. 
Toast as many slices of bread as you have 
birds. Lay a slice of toast under each bird 
to catch all the juices, and roast half an 
hour, basting frequently with butter. 
Serve on a hot plate, the toast under each 
bird, and garnish with thin slices of lemon 
and watercress. 

SPLIT four woodcocks lengthwise down 
the back and divide into joints. 
Bruise the livers and hearts of the 
birds and put with them in a casserole. 
Dust over with salt, pepper, grated nut- 
meg, two teaspoon- 

fuls , ° f I r . encl \ m v!f" SALMI OF 
tard and three table- T X Tr\r\T\nr\nv 
spoonfuls of grated WOODCOCK 
yellow peel of lemon. 

Moisten with the juice of five lemons and 
a little white wine and set in the oven 
until thoroughly heated. Just before serv- 
ing in the dish in which they are cooked 
add a teaspoonful olive oil, stir about and 
serve very hot. 



84 



GAME. 



PARTRIDGE is a dry meat and needs 
plenty of butter in whatever way 
it is cooked. The birds may be 
halved, seasoned with salt, pepper and 
rubbed with olive oil, then broiled seven 
minutes on each 
side, after which 
PARTRIDGE they may be served 
on slices of fried 
hominy, spread with 
maitre d'hotel butter, blanketed with crisp 
slices of broiled bacon and served. They 
may be roasted for twenty minutes in a 
hot oven, with thin slices of fat bacon 
wrapped around them or may be fried in 
butter, then made into a pie or braised 
en casserole. For the latter clean care- 
fully and truss neatly. Put into a frying 
pan with hot butter or chopped fat bacon 
and brown evenly all over, turning from 
side to side. When well colored take from 
the frying pan and place in a casserole 
that has a tight fitting cover. Have 
ready a cupful of hot beef broth and a 
cupful of tomato puree; pour over the 
birds, sprinkle with a little Spanish red 
pepper and add a little white wine, or not, 
as preferred. Cover closely and cook 
about three-quarters of an hour. When 
done take out and lay on slices of hot 
toast or in croustades; add more butter 
and seasoning to the sauce, pour over the 
birds, garnish and serve at once. 



CUT the meat into fairly small, square 
pieces. Put three tablespoonfuls but- 
ter in a stewpan and as soon as 
melted add two tablespoonfuls flour, stir- 
ring until well blended. Add two or three 
table spoonfuls of 
STEWET) bacon cut in small 

squares, half a dozen 
VENISON small onions, sliced, 

two cloves of gar- 
lic, and the meat seasoned with salt and 
pepper. Add claret and water in equal 
quantities to cover, then simmer gently 
until the meat is tender. Take from the 
pot, skim the fat off the gravy, remove 



the garlic and cook until thickened. Add 
a tablespoonful of culinary bouquet to 
color, arrange the meat on a hot dish, 
pour the sauce over it and serve hot. 

THE loin, saddle, haunch or shoulder 
of venison may be roasted. The 
saddle is considered the choicest por- 
tion and is highest priced. Do not wash 
the meat, but wipe with a damp cloth. 
For the haunch, 
place on a meat "ROA^T 

board and pound all tt^tqotvt 
over, using a wood- VENISON 
en potato masher or * ■ 

the rolling pin. Several hours before put- 
ting in oven lard all over on top with 
strips of firm fat pork. Then put into an 
earthen vessel with a marinade made 
of two cups of vinegar, one cup olive oil, 
three onions sliced, two sliced carrots, two 
stalks white celery, cut fine, a little bunch 
of parsley, two crushed bay leaves, a 
sprig of thyme and pepper. Turn the 
haunch several times, so that every por- 
tion may be equally well seasoned. When 
ready to roast, tie in compact shape, re- 
moving all the shreds of vegetables that 
remain attached to the meat. Put a few 
thin slices larding pork in the bottom of 
the roasting pan, and having d<redged the 
meat with salt, pepper and flour, lay it 
on the pan and set in a hot oven. After 
the first twenty minutes baste every ten 
minutes. When the roast is a fine brown, 
reduce the heat of the oven, so that the 
last part of the roasting may be gentle. 
Venison should be cooked rare, allowing 
ten minutes to the pound after the first 
twenty minutes. A little claret or melted 
currant jelly used in the basting adds 
greatly to the flavor. Serve piping hot on 
a hot platter, accompanying it with red 
or black currant or grape jelly. Have 
the dinner plates very hot, as venison 
chills easily. Vegetables that go well 
with venison are cauliflower, spinach, 
succotash, white or sweet potatoes, and 
always a good green salad, with French 
dressing, not mayonnaise. 



GAME. 



85 



PUT a tablespoonful of fat salt pork, 
chopped, or pork drippings, into an 
iron pot, and when hot add a rabbit 
cut in joints, and fry. When almost 
brown enough on all sides add two small 
onions, sliced, and let them brown, Then 
add two tablespoon- 
RICE AND fuls of flour and let 
RABBIT it color a rich brown. 

STEW Now add one quart 

hot soup stock or 
boiling water, cook for ten minutes, then 
season with salt, pepper, a bay leaf and 
a suspicion of cayenne. Push back on the 
stove and simmer gently, covered closely, 
for two hours^ or until the meat is very 
tender. Add) the juice of a lemon, a 
tablespoonful butter rubbed smooth with 
a tablespoonful of flour, and stir well for 
two or three minutes. Turn the whole 
on a hot dish, p'ling it up, and serve 
with a border of hot boiled rice. A pint 
of mushrooms added five or ten minutes 
before taking up makes a delicious ad- 
dition. 



GET two fat squirrels and have them 
skinned and drawn. Cut the thin 
skin on each side of the stomach 
close to the ribs, then wipe thoroughly 
with a damp cloth. Sprinkle with black 
pepper, but use no 
salt. Put a layer of 
BARBECUED fat bacon, sliced, in 
SQUIRRELS, a roasting pan, lay 

- ,. ^ , the squirrels on this 

Southern Style. , , , . 

bed, and cover close- 
ly with* more thin 
slices of bacon. Pour in the pan one-half 
cup of good broth or hot water, to which 
a teaspoonfu-l of beef extract has been 
added, and) bake in a moderate oven until 
the squirrels are tender. Baste every ten 
minutes. An hour usually suflSces for the 
roasting. Take up the squirrels and keep 
hot while* the gravy is made ready. Skim 
the fat from the surface, then put in a 
tablespoonful of flour. Let this brown, 



stirring all the time, then add one cup 
of boiling water, the juice of a lemon, a 
tablespoonful of chopped pickle, and ten 
tablespoomfuls of catsup. Cook until 
smooth and thickened, pour over the squir- 
rels and serve. 

THIS is made from the large Southern 
gray squirrels. Cut into joints and 
lay in cold salted water for one-half 
hour to draw out the blood. Put into a 
large pot one gallon of water, lightly salt- 
ed, and bring to a 

boil. Add the joint- BRUNSWICK 
ed squirrels, one- ct»t7\X7 

half dozen potatoes STEW 

parboiled and sliced, 

one-half pound of fat salt pork, sliced, a 
quart of tomatoes peeled and sliced., one 
pint Lima beans, six ears of corn cut from 
the cob, or canned corn, and a sliced onion. 
Cover closely and simmer gently for three 
hours, stirring occasionally from the bot- 
tom. Fifteen minutes before serving add 
one-half cup of butter, beaten to a cream 
with a tablespoonful of flour, a table- 
spoonful of sugar, and pepper to season. 
Stir until smooth and slightly thickened, 
then pour into a hot tureen. 

CUT of moderate thickness, remove the 
bones, beat lightly to flatten, season 
with salt and pepper, then put into 
a rather deep dish with good olive oil to 
cover, and let them stand two or three 
hours in a cool place 
to absorb the oil. 
When ready, drain, BROILED 

place on a greased VENISON 

gridiron and broil 

over a clear fire, CfciUPo AMU 
turning so that both CUTLETS 

sides will be equally 
well done. The 

broiling will take about twenty minutes. 
Place on a hot dish, the chops or cutlets 
overlapping each other, spread with sauce 
piquant, mixed with currant jelly, and 
serve. 




TAKE five anchovies divided into fillets 
and heat in a mortar with three 
tablespoonfuls of butter. Put into 
a small stewpan with a quarter of a cupful 
of water, two tablespoonfuls of vinegar 
and a tablespoonful 



ANCHOVY 
SAUCE 



of flour stirred 
smooth with a little 
water. Stir over the 
fire until it is smooth 

and thickened, then rub through a coarse 

hair sieve. 



PUT two tablespoonfuls tarragon 
vinegar in a saucepan, then add 
eight crushed black peppercorns, 
two chopped shallots and a tablespoonful 
of minced parsley. Cook five or six min- 
utes and set aside 



BERNAISE 
SAUCE 



to cool. Break six 
eggs, separating the 
whites from the 
yolks, and stir into 
the cold vinegar, adding at the same time 
feur tablespoonfuls of butter cut in small 
pieces. Set the small pan in a larger one 
of hot water and as it reaches the boiling 
point stir constantly until very thick. Add 
a teaspoonful of beef extract dissolved in 
one-quarter cup of hot water, season the 
sauce with salt and a little grated nut- 
meg, and pour over the steak or what- 
ever it is to be served with. 



PUT three tablespoonfuls of butter in 
a saucepan and stir until soft. Add 
three tablespoonfuls of flour, a slice 
each of carrot and onion, a blade of mace, 
half a dozen whole peppers, a bay leaf and 
a sprig of parsley. 



BECHAMEL 
SAUCE 



Stir well into the 

butter, then add 

three-quarters of a 

pint of milk or 

white stock, as preferred. Simmer on the 

back of the stove for twenty-five minutes 

stirring often. Strain, return to the fire, 

and season with salt and cayenne pepper. 

Add one-half cup of cream and it is ready 

to serve. A richer sauce may be made 

by adding two eggs and one cup of cream. 



THE foundation for this sauce, which 
is served with broiled beefsteak, is a 
rich brown or Espagnole sauce, well 
flavored with onions, minced sweet herbs 
and red or Bordeaux wine, from which it 
take si its name. If 

one does not^ care BORDELAISE 

to use wine, vinegar 

or lemon juice can ** A U Ck 

be substituted. Add 

to the hot sauce marrow from the shin 

bone of beef, which has been merely 

scalded in boiling salted water, then cut 

into thin slices or small cubes. Serve very 

hot, because the marrow chills easily. 



87 



88 



SAUCES. 



MAKE a good drawn butter sauce by- 
melting in a saucepan two table- 
spoonfuls of butter. Add two 
tablespoonfuls of flour and mix well. Add 
one pint of hot water or white stock, a 
little at a time, and 
CAFER st * r ra P*^iy as it 

TjnT p thickens. When per- 

SAUCE f ect iy sm ooth add 

two more table- 
spoonfuls of butter, one-half teaspoonful 
of salt and one-half saltspoonful of pep- 
per. This should be perfectly smooth. If 
it is lumpy, strain. Now, with this 
for foundation, stir in two tablespoonfuls 
of lemon juice, four tablespoonfuls of 
large capers and, if desired for fish, two 
tablespoonfuls of essence of anchovy. 
For the boiled mutton this is not essen- 
tial. Pickled nasturtium seeds may be 
used in place of capers. 

PLACE the desired amount of butter 
in a saucepan and heat until it be- 
comes a rich brown color. Take 
care, however, that it does not burn. Add 
a little vinegar or lemon juice and pour 
over the fish or joint 

BROWN BUT- witl1 wnicn it; is t0 
TTT-PQATTrir reserved. Another 
± JlrlC 5A U l^Ur br0WI1 S auce is made 

• by putting in a 
saucepan two tablespoonfuls of butter and 
two tablespoonfuls of flour. Cook until 
the flour is brownedi, stirring all the time. 
Then pour in one cup and a half of boil- 
ing water, simmering and stirring until 
smooth and thickened. 

A still richer brown sauce is made in 
this way:— Put two tablespoonfuls of but- 
ter in a pan over the fire, then add one 
sliced onion, one small carrot, one half 
of a turnip chopped fine, a bay leaf and 
sprig of parsley. Cover and simmer fif- 
teen minutes. Then place over the fire 
where the vegetables will color without 
burning. Add two tablespoonfuls of flour, 
stirring until the flour is well browned. 
Add gradually two cups of stock, half a 



dozen peppercorns, three cloves and a 
blade of mace with salt to season. Cover 
and simmer twenty minutes, then strain 
and serve. This sauce may serve as the 
foundation for the Bordelaise sauce or 
may be varied by adding wine, lemon 
juice or mushrooms, thus making many 
different sauces with the same founda- 
tion. 

PUT into a double boiler two full cups 
of milk and place over the fire. 
Add one quarter of an onion sliced 
and a cup of finely sifted bread crumbs. 
Gover and simmer 
twenty minutes. Re- - D „. n 

move the onion, .oKJirAlJ 

add a tablespoon- SAUCE 

ful of butter and FOR GAME 
season with salt, ^ D POULTRY 
pepper and a sus- 
picion of mace. Serve hot. 

WASH a head of celery thoroughly, 
cut in pieces and cook in boiling 
salted water until tender. Drain. 
Add enough hot water to that in which the 
celery was cooked to make a pint in all. 
Cut the celery in 
nice small pieces, t?t>v 

half an inch in ^ LM1 

length. Now make a SAUCE 

pint of drawn but- FOR BOILED 

ter sauce, using the FOWL 

pint of water. Add 
the cooked celery and seasoning and serve. 

SQUEEZE and strain the juice from 
a large lemon into a saucepan, then 
add to it one-quarter of a pound 
(scant) of butter, one-half saltspoonful 
of salt and a salt- 
spoonful of pepper. 
Beat over the fire LEMON 

until thick and hot, SAUCE 

but do not let it FOR FISH. 
boil. When done 
mix with the beaten 
yolks of two eggs and serve at once. 



SAUCES, 



89 



ADD to one cupful of hot stewed and 
strained tomato one tablespoonful 
of butter rubbed with a teaspoonful 
of cornstarch. Stir until smooth and 
thdckened, add one-half teaspoonful of salt, 
a few drops onion 
TOMATO juice and a table- 

TTriT _ spoonful of Worees- 

SAUCE tershire sauce. If 

too thick, dilute with 
a little boiling water. A richer sauce is 
made by putting a pint can of tomatoes 
into a saucepan with a bunch of season- 
ing herbs, salt and pepper to taste ; 
add one-half cup of water. Put over the 
fire, cook about three-quarters of an hour, 
stirring often. Put a tablespoonful and a 
half of butter in a saucepan over the fire 
with a scant tablespoonful flour. Add the 
strained pulp from the tomatoes and a 
small cup rich broth, graduating the 
amount to make the sauce the consistency 
required. 



spoonfuls of lemon juice. Lastly, beat in 
two tablespoonfuls of tarragon or other 
vinegar. This gives the regular mayon- 
naise, which should be smooth and thick. 
Now to make it into sauce tartare, add 
one teaspoonful finely chopped onion or 
onion juice, a tablespoonful chopped 
pickle, capers, olives and parsley, in any 
proportion desired. You may use simply 
the sour cucumber pickle or part pickle 
and olives, capers, &c. This may be kept 
for a number of days in cold weather by 
keeping in glass and in a cool place. 

BOIL two cupfuls of cider five or 
six minutes, then add half a dozen 
peppercorns, two cloves, two tea- 
spoonfuls minced 
onion, a tablespoon- CIDER 

ful of minced celery SAUCE 

and a bit of bay PORBOgLllD 

^ ., HAM' 

leaf. Cook until re- 
duced one-half, then strain. 



THIS is one of the standbys that no 
housekeeper liable to the unexpected 
interruption of guests should be 
without, it can be used in an emergency 
for so many different things. It is de- 
licious with fish, cold 



SAUCE 
TARTARE 



or hot, broiled or 
devilled chicken, 
tongue, beef, cauli- 
flower or potato 
salad. It is easy to make, the only essen- 
tials being good materials, everything cold, 
and the oil added very slowly at first. 
After that it may be poured in, in larger 
quantities and frequently. Mix in a small 
bowl one-half teaspoonful dry mustard, 
the same amount each powdered sugar and 
salt, and a quarter teaspoonful cayenne. 
Add the yolks of two fresh eggs and stir. 
Measure out a cupful of olive oil and add 
a few drops at a time, stirring until it 
thickens. If it begins to thicken too much 
to stir easily, thin with a little lemon 
juice, adding oil and lemon alternately un- 
til you have used all the oil and two table- 



TAKE the shells from a pint of large 
chestnuts. Scald, then remove the 
inner skins. Break in halves and 
cook in salted boiling water or stock until 
very soft. Mash fine in the water in which 
they were cooked. 

Mix together one r TTp QTMTTT 
tablespoonful of flour ^Jl-c-o 1 IN U 1 
two tablespoonfuls SAUCE FOR 
of browned butter, TURKEY 

add to the chestnut 
puree and season to 
taste with salt and pepper. 



COOK a tablespoonful of chopped onion 
in a tablespoonful of butter, taking 
care not to let it burn. Mix one 
tablespoonful of curry powder with two 
table spoonfuls of 
flour, and stir into CURRY 

the butter. Add TTV»-n* 

gradually a pint of SAUCE 

hot milk and stir un- 
til smooth. 



90 



SAUCES. 



TO make the mint sauce for the lamb, 
add to two tablespoonfuls washed 
and finely chopped mint a little 
white pepper and a gill of vinegar in 
w r hich two tablespoonfuls of sugar have 
been dissolved. Let 
COLD MINT stana< a half hour be- 
TjrkT . fore serving. If this 

oAULiir sauce is preferred 

hot the vinegar and 
sugar may be heated to the boiling point 
and the minced mint stirred in just before 
serving. 

THIS is the foundation for half the 
sauces used with vegetables. Heat 
one pint milk, or half milk and half 
white stock. Put into a saucepan two 
tablespoonfuls of butter, and as soon 
as melted, without 
browning, add two 
CREAM heaping tablespoon- 

OR WHITE Ms of dry flour. 

SAUCE ^* r Q^kJy until 

^ well blended, then 

add the hot milk, a 
little at a time, stirring until smooth and 
thickened. Be sure all the lumps are 
rubbed out. Season with one-half tea- 
spoonful of salt and a saltspoonful of pep- 
per. For fish sauce, boil a slice of onion 
with the milk, and for oysters add celery 
salt, lemon juice and cayenne. 

PUT two tablespoonfuls butter in a 
saucepan over the fire and heat with- 
out browning. Mix in two table- 
spoonfuls of flour and pour in gradually 
a pint of hot stock or water, stirring until 
thickened and per- 
MUSTARD fectly smooth. Add 
TTriT - two tablespoonfuls 

SAUCE more f butter, cut 

in small pieces, and 
salt and pepper to season. Mix in three 
tablespoonfuls of made English mustard 
and a little cayenne. 

For a cold mustard sauce to serve with 
meats, rub a quarter of a cup of mustard 



smooth with a tablespoonful of olive oil 
and a teaspoonful each of onion juice, 
sugar and paprika. When well blended, 
add enough vinegar to make a paste, beat 
ten minutes and turn into a close stoppered 
mustard pot. 

TO make a hot sauce to serve with 
beef mix together four tablespoon- 
fuls of grated horseradish, four 
tablespoonfuls of powdered cracker 
crumbs, one-half cup of cream, one tea- 
spoonful each salt, 
powdered sugar and 
made mustard, a HORSE- 

saltspoonful of pep- RADISH 

per and two table- SAUCE 

spoonfuls of lemon 
juice or vinegar. 

Heat in a saucepan set in a large pan of 
hot water. 

For the cold sauce, cream one-quarter 
cup of butter, add two tablespoonfuls of 
grated horseradish, half a teaspoonful 
tarragon vinegar or a teaspoonful of 
lemon juice and a tablespoonful of thick 
cream. Chill on the ice until time to serve. 



RUB one-quarter of a cup of butter to 
a cream, add one-half teaspoonful 
of salt, a saltspoonful of pepper, a 
tablespoonful of minced parsley and one 
tablespoonful of lemon juice. Spread on 
hot beefsteak. 

To make the hot 
maitre d'hotel but- MAITRE 

ter, put one-quarter TVHOTFLi 
of a pound of butter 
into a saucepan with BUTTliiK 
a half tablespoonful (COLD) 

of chopped parsley, 
a little finely pow- 
dered thyme and minced onion and salt 
and pepper to taste. Stand the saucepan 
by the fire and whip with an egg whisk 
until it almost reaches the simmering 
point. Take at once from the fire and 
serve. 



SAUCES. 



91 



THIS is really a warm mayonnaise, us- 
ing butter instead of olive oil. It is 
the best sauce for serving with sal- 
mon or other boiled fish if you desire it 
hot. It requires a quarter pound butter, 
half a lemon, the 
DUTCH OR yolks of two eggs, a 
HOLLAND- little salt and a half 
AISE SAUCE * e a spoonful white 
pepper. The secret 
of its successful making is to preserve an 
even temperature. The sauce should not 
approach the boiling point, as the eggs 
would cook and the sauce curdle. Put the 
eggs in a small saucepan and add the but- 
ter gradually, stirring constantly with a 
wooden spoon. It will soon thicken like 
a mayonnaise. When the butter is all in, 
add salt and pepper, and lastly the lemon 
juice, stirring until well mixed. If the 
sauce becomes too thick add a little stock 
or hot water. Surround the fish with 
parsley and slices of lemon and serve the 
sauce in a bowl. A few sliced cucumbers 
should be served with fish. 

SEPARATE one glass currant jelly 
into pieces, but do not beat. Add 
two tablespoonfuls mint leaves 
minced fine and the 
CURRANT thin yellow shavings 

MINT SAUCE from the rind of one- 
third of an orange. 



peanut or cottonseed) and begin adding 
to the yolks a few drops at a time, stirring 
until it thickens. If the emulsion thick- 
ens too much to beat readily, thin with 
a little lemon iuice, then add oil and 
lemon alternately until you have used 
all the oil and two tablespoonfuls of the 
lemon juice. Lastly, beat in two table- 
spoonfuls of vinegar, tarragon preferred. 
This gives a regular mayonnaise which 
should be smooth and thick. Now, to 
make it into a. sauce tartare, add one 
tablespoonful minced onion and parsley, 
a tablespoonful chopped pickle and olives 
or capers to suit. This sauce may be 
put into a glass jar and will keep for 
several weeks in cold weather. Just 
before serving add, if desired, a half 
cupful whipped cream. This if you are 
going to use the whole measure at once. 



Sauce Bernaise, 

Beat the yolks of five eggs in a sauce- 
pan, add a pinch of salt and a table- 
spoonful butter. Stir the eggs over a pan 
of hot water until they begin to thicken, 
then remove and stir in two more table- 
spoonfuls butter. Keep stirring until the 
butter is dissolved. Season the sauce with 
minced parsley and any other fine herbs 
you have on hand and pour in a teaspoon- 
ful tarragon vinegar. 



Sauce Tartare No. 2. 

Sauce tartare, by the way, is one of the 
nicest things a housekeeper can have on 
hand for ready reference. It is excellent 
with any kind of fish and is easy to 
make. Mix in a small bowl one teaspoon- 
ful dry mustard, one-half teaspoon- 
ful powdered sugar, one-half teaspoon- 
ful salt and one-quarter saltspoonful 
cayenne. Add the yolks of two egg9 
that have been chilled in the icebox or in 
cold water and stir with a wooden spoon 
or silver fork. Measure out one cupful 
olive oil (and be sure it is olive oil, not 



Eollandaise Sauce. 

Put the yolks of two eggs into a small 
saucepan and add, one at a time, small 
pieces of butter the size of a marble. Keep 
the eggs, which should be set over a pan 
of hot water, at an even temperature, for 
if the water gets too hot it will cook the 
eggs and spoil the sauce. Stir constantly 
with a wooden spoon. This will thicken 
like a mayonnaise. When the butter is 
all in, and it will take a quarter of a 
pound, season with salt and pepper, and 
squeeze in the juice of a lemon, stirring 
constantly until well mixed. 



SALAD 




BEAT the yolks of two eggs until 
creamy, then add to them one-half 
teaspoonful dry mustard and the 
same quantity salt. Next beat in slowly 
four tablespoonfuls of melted butter and 
six tablespoonfuls of 



COOKED 

SALAD 

DRESSING 



hot vinegar. Cook 
in a double boiler 
until it thickens. 
When cold, and just 
before serving, 
a cupful of cream, 
sweet or sour, may be folded in. This is 
excellent where one does not care for oil 
and will keep for a long time in a cool 
place. It will be found specially adapted 
to lettuce, celery, string beans, asparagus 
and cauliflower. 



NOTHER excellent salad dressing for 
potatoes or cabbage is made by adding to 
a small cup thick, sour cream three table- 
spoonfuls cider or tarragon vinegar, a 
teaspoonful each of 
salt and sugar, a crvrrD 7^-017 
saltspoonful paprika SOUR CREAM 
or pinch of cayenne. SALAD 

For a potato salad a DRESSING 
teaspoonful of onion 
juice or minced 

onion and a tablespoonful minced parsley 
will be found an addition. 



PEEL and core some tart, well flavored 
apples, cut into eighths or narrower 
and then cut across the sections into 
thin slices. Cut clean, crisp celery into 
thin crescent shaped slices until you have 
a quantity equal to 
the apple. Mix in 
sufficient mayon- 
naise to moisten 
well or use the 
French dressing if 
preferred. 

Arrange in individual portions in let- 
tuce leaves placed cup fashion, dot the 
top with a teaspoonful of the mayonnaise 
and serve at once. Apple must not stand 
after peeling, as it discolors. This is often 
known as a Waldorf salad, whether 
served in lettuce leaves or in red apple 
cups. 



APPLE AND 

CELERY 

SALAD 



93 



04 



SALADS AND SALAD DRESSINGS. 



WITH many people the French dress- 
ing is usually hit or miss. There 
is, however, a set formula that in- 
sures having the proportions right every 
time. Put into a bowl or bottle a half 
teaspoonful salt and 

FRENCH a salt 4 s P°T fuI ^T 

^ per. Add four table- 

DRESSING spoonfuls olive oil, 

stir with a fork or 

shake if in a bottle. Add one tablespoon- 

ful lemon juice or vinegar, mix thoroughly 

and pour over the salad. 



TAKE a clean, cold bowl and drop into 
it the yolks of two fresh eggs that 
have been chilled. Stir lightly with 
a silver fork, then add one-half teaspoonful 
each salt, sugar, mustard and a half salt- 
spoonful of cayenne. 

MAYON- Mix wel1, then begin 

XTATQT7 Pouring in, a little 

l\l/\loJir. at a time, pure oil. 

You will need a cup- 
ful or a cupful and a half altogether. 
Beat steadily until it begins to 
thicken, then add the oil in larger 
quantities, increasing until you can 
add a tablespoonful at a time. After 
a little, exchange the fork for a Dover 
egg beater, which will do the work more 
thoroughly and rapidly. When the dress- 
ing is thick and glossy, add two tablespoon- 
fuls lemon juice and the same amount of 
tarragon vinegar, alternating with the rest 
of the oil. If you wish to increase the 
amount of mayonnaise you can whip the 
whites of the eggs and add them at the 
last. If you wish to make richer, add a 
half cup whipped cream. To color mayon- 
naise red, add a little lobster coral dried 
and pounded to a powder. If you wish a 
green mayonnaise add spinach juice or 
chopped parsley. To make the mayon- 
naise a sauce (tartare or sauce piquant, 
as it is variously called) simply add 
chopped olives, pickles, parsley, capers and 
onions to the plain mayonnaise. 



CHOP or shave fine half a medium sized 
head of cabbage that has been left in 
cold water until crisp, then drain. 
Season with salt and pepper, then pour 
over it a dressing made in this way :— Beat 
the yolks of two 
eggs, add two table- CABBAGE 
spoonfuls melted but- 
ter and beat again. SALAD 

Add two tablespoon- 

fuls thick sour cream, two tablespoonfuls 
sugar, a sprinkle of mustard and half a 
cupful of vinegar. Beat until thoroughly 
mixed, pour over the cabbage and toss 
lightly until uniformly seasoned. 



FOR this appetizing salad use a cupful 
each apple and celery prepared as 
for the apple and celery salad, then 
add a half cup walnuts or pecans shredded 
fine, or, if preferred, butternuts or black 
walnuts. Chestnuts 
boiled ten minutes .. ^^^ _ 
until soft, but not APPLE, NUT 
broken, then drain- AND CELERY 
ed, chilled and SALAD 

sliced make also an A 

approved addition. 

Season with a French dressing, pile on 
lettuce leaves and keep in a cool place 
until ready to serve. If preferred, this 
may be served in tomato or apple cups. 



PEEL and slice fine eight small onions, 
, pour cold water over them and 
press hard with the hands to re- 
move the strong taste. Drain well and 
put in the salad bowl with three cups 
cold baked beans. 

Toss lightly, add a BAKED BEAN 
teaspoonful salt, a 
half teaspoonful SALAD 

pepper, two table- 
spoonfuls salad oil, a teaspoonful white 
sugar and a small cup of vinegar. Mix. 
Garnish with olives, green or the ripe 
black ones, hard boiled* eggs, sliced, and 
lettuce. 



SALADS AND SALAD DRESSINGS. 



95 



CUT boiled beets in thin slices, ar- 
range on lettuce leaves, cover with 
French dressing and serve. 
Beets may be chopped, instead of sliced, 
if preferred. A popular combination 
with beets is celery 
"RTPFT * n e( l lia ^ Quantities, 

while in Germany 
SALAD celery, beets and 

herring broken in 
pieces, well mixed with French dressing. 
are much liked. 

SELECT young, tender beans, cut the 
strings from both sides, then cut 
each bean dn two lengthwise, then 
across. Throw in cold water as fast as 
cut. When ready to cook cover with boil- 
ing salted water, 
STRING cook twenty min- 

utes and drain, 
BEAN SALAD throw into cold 
water ten minutes, 
then cover again with boiling water, to 
which two or three tablespoonfuls olive 
oil have been added. Cook fifteen minutes 
or longer until tender. Season with salt 
and pepper and serve hot for the first 
day. Put the beans remaining in the ice 
box. When ready for the salad, drain 
free from liquor, arrange on lettuce leaves 
and cover with French dressing or sauce 
tartare. 

PARBOIL one pint oysters. Drain, 
cut into quarters, drain again, and 
cover with a French dressing. Heap 
on lettuce leaves or water cresses in in- 
dividual dishes or in the cleansed oyster 
shells and serve with 
OYSTER French dressing or 

sauce tartare. Or 
oALAD simmer the oysters 

in a pint of water to 
which has been added two slices of lemon, 
two cloves, a tablespoonful vinegar and a 
teaspoonful salt. Drain, cool, cut in 
halves and arrange on lettuce or cress 
leaves and garnish with sauce tartare. 



THIS may be made of sliced oranges 
arranged on lettuce leaves with 
maraschino cherries as a garnish 
and a French dressing mixed with a clove 
of garlic ; or sliced grape fruit, with all 
the white membrane 
removed, then served TTPTTTT 

on lettuce with a Ui 

French dressing, or SALAD 
of various combina- 
tions of fruit or fruit and delicate vege- 
tables, such as bananas and melons cubed ; 
or peaches, sliced, may be used with cher- 
ries, currants, red or blue plums or straw- 
berries. Pineapple may be added to deli- 
cate green cucumber, to pears or apples, 
to seeded grapes or olives. Celery always 
combines well with fruit. French dress- 
ing may be used with fruit or fruit and 
vegetables, but a simple dressing of sugar 
and lemon juice is often all that is re- 
quired for a fruit salad. Fruit salads may 
be served on lettuce, in delicate green or 
rosy apples hollowed out, in pears treated 
in like fashion, in orange, lemon or grape 
fruit cups, in small or large melons, in 
tomatoes or green peppers. 



IN preparing the lobster, cut the meat 
in long thin strips, then into dice. 
Place in an earthenware bowl and 
season, allowing to one cold boiled lobster 
four teaspoonfuls of vinegar, two table- 
spoonfuls oil and a 
little salt and pep- ▼ qidctt7*p 
per. Add a tal)le- 
spoonful chopped SALAD 
olives, half a bunch 

of celery, chopped fine; or dill pickle, if 
you like to make the change. Mix with 
mayonnaise and serve on lettuce leaves, 
with a garnish of mayonnaise and coral 
from the lobster. If the salad is desired 
to be specially rich, a half cupful sweet 
cream whipped to a stiff froth may be 
added to the lobster just before the salad 
goes to the table. 



96 



SALADS AND SALAD DRESSINGS. 



THE last new idea came from a Hud- 
son River town, where all sorts of 
dainty dishes are evolved, the se- 
cret of their manufacture being shared 
among a eoterie of friends. The bananas 
were first laid on the 
a vtttt» cellar floor until 

PEANUT chilled, the explana- 
AND BANANA tion being that they 
SALAD could not be put in 

A the ice box without 

imparting their flavor 
to everything else in the box. A good 
mayonnaise, however, was made and put 
on the ice to get cold. Just be- 
fore serving the bananas were cut in 
three or four lengthwise strips, then rolled 
in peanuts that had tbeen chopped very 
fine. Two of these strips were allowed to 
each plate. They were laid on a leaf of 
crispy lettuce, with a little mound of 
mayonnaise between them, and more 
mayonnaise was passed for each one to 
help himself if he wished. The combina- 
tion was delightful. 

IT is best to cook a fowl for salad the 
day before it is to be used. Select a 
plump one, medium size, with white, 
firm flesh. Put into a kettle of boiling 
water, to which you have added a sliced 
onion, a couple of 
CHICKEN k ay leaves, a stick of 
Q . celery or a half tea- 

bALAD spoonful celery seed 

and a slice of carrot. 
Bring quiekly to a boil, then push back on 
the stove or over the gas simmerer, where 
the water can be kept just below the hard 
boiling point until the chicken is tender, 
but not stringy. This will make the dark 
meat almost as light as the w T hite. Take 
the kettle from the fire, but leave the 
chicken in tke broth over night. A short 
time before serving take all the flesh from 
the bones, rejecting all skin, fat and 
gristle. Cut in dice shaped pieces and 
measure. 
Take nice white stalks of celery that 



have been cleaned, scraped and crisped 
and cut into the same sized pieces as the 
chicken, allowing enough to make about 
two-thirds the quantity of the chicken. 
Toss together, add enough of the broth in 
which, the chicken was cooked to make 
rather moist, season with salt, pepper and 
a little lemon juice, then add enough 
mayonnaise to cover each piece of celery 
and 1 chicken. Toss lightly again, arrange 
on crisp white lettuce leaves in the salad 
bowl or individual salad cases, garnish 
with celery tips and olives and dot with 
small spoonfuls mayonnaise. Chicken and 
almond salad is made in the same way as 
the chicken salad, adding at the last a 
half cupful almonds, blanched and 
shredded. 

TAKE a small Neufchatel or Phila- 
delphia cream cheese and beat up 
with a fork, adding enough cream 
to make rather moist. Have ready sev- 
eral spoonfuls finely 
chopped or shredded 
sweet peppers, toss 
lightly, then mound PEPPER 
on lettuce leaves and Cream 
and cover with a Cheese Salad 
French dressing. 

THIS is a delightfully spicy salad and 
most decorative for the Sunday or 
company dinner. Pick a goodly 
number leaves and blossoms, wash well in 
cold water and shake dry. Arrange in a 
shallow glass dish, 

leaves and flowers NASTURTIUM 
forming a border WA51UKUUM 
and stems running SALAD 
to the centre of the 

dish. Take two or three cold boiled po- 
tatoes and slice thin. Peel an equal num- 
ber of tomatoes and slice. Then arrange 
potatoes and tomatoes in alternate circles, 
covering the stems of the nasturtiums, 
and sprinkle with a little fine minced onion 
and parsley. Dress with French dressing 
and serve very cold. 



GREEN 



SALADS AND SALAD DRESSINGS. 



97 



THIS is made of leftovers. For in- 
stance, a foray on the larder might 
bring to light some cold cooked 
Lima beans, a dish of corn, a few 
cold boiled potatoes, some beets and a 
cupful of green peas. These, lightly 
mixed in a large 

CLEOPATRA bo , wl ;. co f. ld b f e f Y f n 

a distinctive taste by 
SALAD sweet red peppers 

cut into little crimped 
ribbons. A goodly number of these added 
and a French dressing made and turned 
over, and then the salad dished on indi- 
vidual lettuce leaves, the tender, sweet 
variety with brown edges, would taste as 
good as it looks. 

CRISP the lettuce leaves by laying in 
cold water for half an hour. Then 
shake dry and lay on the ice. Take 
the sweet green or red peppers, and with 
a pair of scissors 
cut in ribbons 
lengthwise. Slice 
the tomatoes. Ar- 
Lettnce and range the tomatoes 

Tomato Salad on fte lettuce leaves 
and sprinkle the 
pepper ribbons over all. Dress with 
mayonnaise or French dressing. 



IF the peppers are large, scrape out the 
seeds and soft fibre, leaving only the 
shells. Put into cold salted water and 
leave a day or two before using. If the 
peppers are very small, they need only 
stand in salted water 

npTrTrw over night 0pen 

UKU^JN carefully so as not 

PEPPERS, to break the pretty 

Stuffed wiih \nt« stem ends - Ch °P 
fine some of the old 

fashioned butternuts 
or walnuts, salt lightly and fill the pepper 
cases. These are better prepared the day 
before using. Dress with a French dress- 
ing or serve simply with salt. 



GREEN 
PEPPER, 



REMOVE tops and seeds from small 
sweet peppers and throw into cold 
salted water for an hour or longer. 
Chop tender white celery in bits, mixing 
with a few leaves water cress and a tiny 
bit of grated onion. 

Let this stand t eQ Q r TTrRP*P , T") "PTTP. 
minutes, then drain cat at* 

and wipe the pep- PER SAL AD 
pers. Fill with the 

mixture and serve on lettuce leaves with 
an abundant supply of French dressing. 

PARE and slice potatoes that have 
been cooked with their jackets on. 
Wash and remove the seeds from 
one green pepper, then cut in narrow 
shreds with a pair of scissors. Toss po- 
tatoes and peppers 
lightly together, sea- 
son with salt and priTATO TO- 
pepper and dress ' 

with French dress- MATO AND 
ing. Pile lightly in GREEN PEP- 
the centre of a salad pj^p SALAD 
bowl and surround 
with a circle of thin- 
ly sliced tomatoes, 

also marinated. If preferred, the salad 
may be arranged on individual plates. 

SHRED a pound of old fashioned salt 
codfish, tearing in narrow strips. 
Soak over night in cold water. The 
next morning squeeze out the water, put 
in a saucepan, cover with cold water and 
simmer just twenty 
minutes from the CODFISH 
time it commences 
to boil. It must not SALAD 
boil hard or it will 

toughen. Drain, squeeze out the water, 
separate the pieces and put in a salad 
bowl with an equal quantity cold boiled 
potatoes, sliced, a chopped pickle, one hard 
boiled egg, chopped, and, if you have it, a 
half cupful celery, diced. Arrange on let- 
tuce leaves and mask with a boiled dress- 
ing. 



SALADS AND SALAD DRESSINGS. 



THE "best potato salad is made from 
waxy yellow potatoes, cooked with 
their jackets on, then peeled, cut up 
while still warm and dressed before they 
become cold. Put the potatoes into a 
salad bowl, then 
POTATO pour over them a 

cat An little hot water, or, 

SALAD better still, a little 

hot broth from the 
soup kettle. Season at once with salt, 
pepper, and for every spoonful vinegar use 
four spoonfuls olive oil. Add as you like 
chopped onion, parsley, chives or celery, 
toss without breaking the potatoes, then 
set in the ice box to chill. When ready 
to serve put into individual lettuce leaves 
or a salad bowl lined with lettuce, and on 
top put a spoonful of boiled dressing as a 
garnish. 

IT matters not what form your sweet- 
breads are to take at the time of serv- 
ing, the preliminary preparation is 
just the same. Just as soon as they come 
from the butcher's drop into cold water 
and leave them there 

SWEETBREAD for an hour or two ' 

changing the water 

SALAD occasionally until 

they look quite 
white. Then throw into boiling salted 
water, to which a slice of onion, a sprig 
of celery and a bay leaf has been added. 
Cover and simmer gently half an hour, 
lift out and throw again into cold water. 
As soon as cold cut away all the windpipes 
and membrane, pick apart and set away 
until ready to prepare in any way desired. 
For a salad cut in small pieces, season 
with salt and paprika, mix with an equal 
quantity of crisp cut celery or a 
cup of chopped almonds, and a good 
stiff mayonnaise. Line the salad bowl 
with lettuce leaves, arrange the salad mix- 
ture over them and garnish with sliced 
lemon, pitted olives, finely chopped parsley 
or mushrooms chopped alternately with 
the parsley. 



THIS may be made from the fresh or 
canned fish. Marinate with salt, 
pepper and lemon juice, mix with 
mayonnaise and serve on lettuce leaves; 
or make an unsweetened jelly of gelatine 
and lemon juice, 
then, while still Qtlt-dtmP 
liquid, wet individual ^^ 1VA ^ 
moulds and pour a SALAD 
little jelly into the 

bottom of each. Put in several shrimps, 
and when the jelly begins to set pour on 
more to cover. Then set aside in a cold 
place to harden. When ready to serve, 
turn the moulds out on lettuce leaves, 
cover with mayonnaise and garnish with 
two or three shrimps. 



TAKE a half dozen good sized to- 
matoes, pour boiling water over 
them, then rub off the skin. Take 
out as many seeds as possible, squeeze out 
the water and put in the chopping bowl. 
Add one white onion, 
a clove of garlic two SPANISH 
small green Chili 
peppers and one cu- COLD SLrAW 
cumber, and chop all 

fine. Season with salt, pepper, a bit of 
sugar, a few grains of cayenne and a half 
cup of vinegar. Heat together, cool, pour 
over the tomatoes and set on ice. When 
ready to serve arrange on crisp lettuce 
leaves. 



CRACK English walnuts or hickory 
nuts and remove the meats in per- 
fect halves. Combine with an equal 
quantity of crisp white celery, cut in small 
pieces, cover with French dressing or 
mayonnaise and ar- 
range on lettuce WALNUT 
leaves. Tart apples, 
cored, pared and cut oALAU 

into cubes, may be 

used in place of the celery, or the com- 
bination may be with cream cheese, to- 
matoes, oranges, potatoes or grape fruit. 



SALADS AND SALAD DRESSINGS. 



WASH some of the moss well in hot 
water, place in a mould or glass 
dish, then cover with hot lemon 
juice. In a couple of hours the moss will 
have dissolved and coagulated into a solid 
jelly, which should 

T-DTQTJ mmcc theu be set u P° n the 
IKlbH MObb ke t0 chm and 

SALAD harden. Arrange on 

a salad dish a few 
crisp leaves or lettuce, cut the moss into 
cubes and arrange in the centre of the 
loaves, then arrange about them a tart 
apple peeled and chopped, and*put around 
the fruit the same amount of chopped 
calory. Cover with mayonnaise. A few 
nut meats may be added to the salad if 
desired. 

LOOK the spinach over carefully, wash 
through three or four waters and 
cook until tender with the tiniest bit 
of water. When done, drain well, chop 
fine and season with melted butter and 
salt, pepper and nut- 

SPINACH meg ' MouId in 
c small cups. When 

SALAD co id and formed 

turn out on lettuce 
leaves, garnish with slices of lemon and 
hard boiled eggs, and dress with mayon- 
naise. If desired, pickled beets or Span- 
ish red peppers may be used as garnishings 
in place of the egg. 

WHILE this is a little too hearty for 
a dinner salad, it is just the thing 
for the Sunday night supper. Boil 
the eggs hard, remove the shells, cut in 
halves crosswise or lengthwise, and take 
out the yolks. Mash 

EGG ^ e yol ^ s ' us i n & a 

Q A T AT\ silver fork; then sea- 

bAL,AD son W i t j 1 m i nC ed 

chow chow, with a 
little of the mustard sauce from the bottle, 



a little melted butter, salt and pepper, and, 
if desired, minced olives. Return to the 
whites of egg % arrange on a bed of let- 
tuce or cress, dress with French dressing 
or mayonnaise. If no olives have been 
used in the filling of the eggs, a few olives 
or pimolas scattered over the salad add to 
its decoration. 



CRACK twenty-four English walnuts, 
remove the meats carefully, put in 
a saucepan and cover with stock, 
adding a slice of onion and a bay leaf, 
and simmer gently twenty minutes. Take 
out, cool, line a salad 
bowl with crisp let- p - 

tuce leaves and JiJNlxLrl&n 
sprinkle over them a WALNUT 
handful of chopped SALAD 

watercress or nas- 
turtium leaves and 

twelve pickled oysters or oysters or clams 
parboiled and marinated. Over this put 
the nuts, cover with French dressing, chill 
and serve. 



WHILE this looks almost too pretty 
to eat, it tastes as good as it looks. 
Cut the whites of hard boiled eggs 
into pointed petal-like strips. Keep out a 
couple of yolks, but mash the rest. Mix 
with mayonnaise and 
fill the calyx of the 

arranged petals withWATER LILY 
the mixture. Put SALAD 

the remaining yolks For Easter OP 
through a ricer or Palm Sunday 
fine sieve, dropping 
over the petals to 

give the appearance of pollen. Cut lettuce 
leaves in fine points to simulate the outer 
green. This is most appropriately served 
on a low glass dish or small individual 
dishes to represent water. 




CREAM together one-half pound each 
butter and sugar. Add two well 
beaten eggs, three-fourths pound 
flour, the juice of two lemons and the 
grated rind of one. Roll very thin, cut in 
circles, then stamp 



LEMON 
JUMBLES 



out the centres, 
sprinkle with coarse 
granulated sugar and 
bake in a quick oven. 



MIX as for the lemon jumbles, omit- 
ting the lemon and adding two 
tablespoonfuls cinnamon. To make 
the cakes, roll lightly between the hands 
a small piece of the dough, join the two 
ends, making a ring, 



CINNAMON 
JUMBLES 



lay in the bake pan, 
sprinkle with sugar 
and bake in a hot 
oven. 



CREAM together one-half cup of 
butter and a cup and a half sugar. 
Add two well beaten eggs, one- 
half cup milk and 
one teaspoonful bak- 
ing powder sifted 
with three cups 
flour. Roll rather 
thin and bake in a quick oven. 



SUGAR 
COOKIES 



MEASURE one cup shortening, lard 
and butter, or butter and drip- 
pings mixed, and soften in the mix- 
ing bowl set in the oven. Add to the soft- 
ened shortening a cup and a third of 
molasses, one cup 



COUSIN 

JESSIE'S 

MOLASSES 

COOKIES 



brown sugar, one 
cup sour milk and 
a tablespoonful vine- 
gar. Beat in one 
heaping tablespoon- 
ful soda. When the 
mixture stons "purr- 
ing" add one beaten 

egg f a tablespoonful each of ginger and 
cinnamon, with sifted flour to make a soft 
dough. Take off a portion of the dough 
with the mixing spoon and lay on the 
moulding board that has been dredged with 
flour. Roll out lightly with floured 
pin, leaving the dough about a quarter of 
an inch thick. Cut the cookies, lift 
carefully with a spatula or pan turner, 
and place in the dripping pan. Use as 
many tins as your oven will accommodate 
ac cnce, so as not to waste the heat. 
Bake in a quick oven. As fast as done, 
take out the pans, life out the cookies with 
the pancake turner and lay carefully on 
si eets of brown manila paper. If laid di- 
rectly on soft wood they absorb the odor. 
When cold pack in jars. 



101 



m 



COOKIES. 



VARIED and wonderful indeed are the 
products of the great cracker fac- 
tories, turning out tons daily of 
fancy biscuits, crackers, wafers, buns and 
cakes of every sort, borrowing distinc- 
tion by prefixing the 
■p»/^x> r ^f■tT^^ , name of grand- 

nr\r\v\r tad mother, mother or 
COOKY JAR aunt to special 
brands. Yet attrac- 
tive as these trade cakes are in appear- 
ance and elaborate boxing, they lack some- 
thing which the old fashioned cookies made 
by the good hands of mother or aunt pos- 
sessed. Tiresome work it is to cut out 
cookies, one at a time, after watching the 
great rollers and cutters in the cracker 
factories turning their masses of shapeless 
dough into cakes of all sorts with astound- 
ing precision and despatch, yet for the 
housekeeper who can give the time to their 
baking home made cookies will always re- 
ceive the preference, and here are some 
true and tried recipes for their making. 



BEAT to a cream one cup butter and 
two cups sugar. Add two beaten 
eggs, one grated cocoanut, two 
teaspoonfuls baking 
COCOANUT powder and flour 
COOKIES enough to roll thin. 

Bake in a quick 
oven, but do not brown. 



MIX .ogether two cups sugar, one cup 
shortening, one cup molasses, two 
well beaten eggs, two level tea- 
spoonfuls soda dissolved in one cup warm 
water, six cups flour, one cup fruit (Eng- 
lish currants, seeded 

raisins or chopped ATJNT IDA > S 
prunes), two tea- 
spoonfuls cinnamon HERMITS 

and one of cloves. 

Mix soft and cut with cooky cutter. Bake 
in a moderate oven. 

BOIL one pint of molasses, then cool 
to lukewarm. Beat into it at this 
stage one beaten egg f add a teacup- 
ful butter and lard, mixed and melted. Put 
in two tablespoonfuls ginger and a tea- 
spoonful isoda dis- ~ 
solved in a teaspoon- AUNT COE'S 
ful of warm water, WOR- 

and flour to roll thin. CESTER 

Bake quickly and GINGER 

take carefully from SNAPS 

the pans. 

BEAT to a cream one cup butter and 
two cups sugar. Add a teaspoonful 
soda dissolved in a tablespoonful of 
milk, nutmeg or va- 
nilla to flavor and COOKIES 
flour to roll. Sift FOR 

granulated sugar on CHILDREN 
top and bake. 



HEAT a cup of molasses to the boil- 
ing point and pour over one-half 
cup shortening. Add one level 
tablespoonful ginger sifted with three- 
and a quarter cups self raising flour, then 
chill thoroughly. 

SELF RAISING Work with a <i uar - 



FLOUR GIN- 



ter of the mixture at 



a time, keeping the 

GER SNAPS rest in the ice box. 

Roll thin, cut with a 

small round cutter, and bake in a quick 

oven. 



CREAM together one-half pound but- 
ter and one pound sugar. Add two 
well beaten eggs, two tablespoon- 
fuls brandy and a pound of flour and beat 
together. A little caraway seed may be 
put in, if desired, 
Roll out rather - 
thick, cut in large JUMBLES 

circles, then with a 
smaller cutter take 

out the centre, leaving a ring. Roll in 
sugar and cinnamon and bake in a slow 
oven. 



COOKIES. 



103 



RUB together half a pound of but- 
ter and a pound sugar. Add three 
beaten eggs, leaving out the white 
of one. Make a stiff dough with a pound 
of flour, roll out and cut into rounds or 
. squares. Put into 
SAND pans, brush the sur- 

TA pTQ ^ ace of the tartS 

1/i.K.ia with ^ beaten 

- white of the egg left 
out for that purpose, lay split blanched 
almonds on top, sprinkle with sugar and 
cinnamon and bake in a quick oven. 



CREAM together a half cup butter and 
a tablespoonful lard or drippings. 
Beat in gradually one cup sugar, a 
pinch of salt, a teaspoonful cinnamon and 
two ounces unsweetened chocolate, melted. 
Add a scant tea- 
spoonful soda dis- f*HOCOLATK 
solved in two table- ' nnrwir?^ 
spoonfuls milk, one COOKIE'b 

well beaten egg and 

two and a half level cups of flour. Roll 
thin, cut in rounds and bake in a quick 
oven. 




INVERT in the centre of a deep granite 
or earthenware dish a teacup, then 
fill the remaining space with tart 
apples, peeled, cored and quartered. 
.Sprinkle with -a half cup of sugar mixed 
with, a teaspoonful 
DEEP cinnamon or a salt- 

APPT T? PTT7 s P° onful of alls *> ice 
t%rri^r4 rin, ana - nutmeg; or in 

place of the ordinary 
sugar use maple sugar or molasses and 
sugar, half and half. Roll a strip of paste 
half an inch wide, wet the edge of the 
dish, put the paste on the edge, then cover 
with a crust a little larger than the dish, 
with the fulness thrown back in the cen- 
tre. Press the cover to the rim and bake 
until the apples are tender. 




HE delicacy of pie crust depends not 
alone upon the amount of shorten- 
ing used, but upon the light touch 
with which the pastry is handled and the 
proper proportion of water employed in 
the mixing. Pastry 
flour made by the 
old process of grind- PASTRY 
ing is usually con- 
sidered best for pie 

crust, but any good flour will do. For the 
shortening, butter and lard, half and half, 
is best, though clarified drippings of beef, 
chicken or pork may be utilized. The 
plates on which the pies are to be baked 
are preferably tin or granite, as earthen- 
ware soaks grease in the course of time. 
To make a plain pie crust allow for each 
pie one heaping cup sifted flour, a scant 
half cup shortening and enough cold water 
to mix stiff. Have all the utensils and 
ingredients cold. Sift together flour, salt 
and baking powder, then put in the lard 
or rub in with the tips of the fingers until 
the flour feels granular. Add cold water, 
a little at a time, to mix to a stiff dough. 

Sprinkle a little flour on the moulding 
board and toss the ball of paste on it. 
Pat it deftly into shape and, having 
floured the rolling pin, roll out lightly for- 
ward, but always lightly. When rolled 
into a rectangular sheet, put a few dabs 
of butter over it at intervals, dust a little 



105 



106 



PASTRY. 



flonr over the buttered dough, roll up, pat 
into shape and again roll out. Divide in 
the middle and stand, one piece aside 
while the other is rolled out about the 
size of the pie tin. Experience soon 
teaches one how to gauge this almost ex- 
actly. Fold over, lift up and, having 
dredged the pie tin with a little flour, put 
on the tin. Unfold and press around the 
rim, taking care that all the air bubbles 
get out, otherwise the undercrust will 
puff up into the filling. Now put in the 
filling, roll out the top crust, fold over 
once in the middle and cut or prick a few 
openings to allow the steam to escape. 

Cover the pie, shoving up with the hands 
around the edge, so as to give the crust 
plenty of fulness. Brush the edges of the 
crust with a little cold water, so that they 
will stick closely together and prevent the 
juice running out. 

Old fashioned housewives still use a fork 
to pinch the edges together, but the crust 
will be lighter and better if simply pressed 
away from the edge of the pan, leaving it 
firm and uniform on the edge. Bake in 
a moderate oven. 



THE proportions of this are a half 
pound best butter, a pint flour, a 
half teaspoonful salt and about a 
half cup ice water, dependent upon the 
flour. Wash the butter in ice cold water, 
pat into a thin piece, 
PUFF wrap in a napkin 

and lay on the ice 
PASTE to get thoroughly 

li a r d and chilled. 
Mix the salt with the flour, then rub in 
a quarter of the butter and mix stiff with 
ice water. Toss on a well floured board 
and roll into a rectangular sheet. Cut 
half the remaining butter in thin shavings 
and lay in the middle of the paste. Fold 
over one side of the paste, then the other, 
then double together. Round into a flat 
cake with the rolling pin until half an 
inch thick, then spread on the other half 
of the butter. Fold as before, pound and 



roll out into a long strip, keep- 
ing the edges even and of uniform 
thickness. When all the butter has been 
rolled in, fold the paste, pat and roll out 
as many times as you desire. Four times 
is usually considered a good number, then 
roll in a napkin and put on the ice to 
harden. When ready to use, roll out a 
portion of the paste about a third of an 
inch thick, then roll up and cut from the 
end of the roll. Turn each piece on the 
side so that the folds show the rings, pat 
out flat and roll a little larger than the 
plate. This crust should be used for an 
upper crust only or for a rim or patties. 
It is too rich to be used for an under 
crust. 



PEEL and core tart apples, put into a 
large saucepan, cover with boiling 
water, stew gently until the apples 
are tender but unbroken. Line the edges 
of a deep pie tin with crust, then fill the 
centre of the dish 
with apples, drop- ENGLISH 
ping into the centre TAPT 

of each a spoonful of n>m*lL 1 AK 1 
orange marmalade. 

'Cover the top of the dish with strips of 
pastry arranged lattice fashion and bake 
quickly until brown. Serve hot. 



PEEL and core eight large tart apples, 
put into a baking dish with a little 
water and bake until tender. Press 
through a sieve into a large bowl and set 
aside to cool and chill. Add three-quar- 
ters of a cup of 
sugar and the whites RUSSIAN 
of four or five eggs ATmT ^ m „ 
beaten stiff, with a APPLE PIE 
few grains of salt 

and a little lemon juice and grated peel 
to season. Beat this mixture until very 
white and light, turn into a buttered dish 
and bake about twenty minutes. Serve 
hot with sugar and cream. 



PASTRY. 



107 



BAKE a nice deep apple pie about 
three-quarters of an hour before 
dinner. Have a small cream cheese 
pressed through a ricer and mixed with 
a cuj> of whipped cream and a little salt. 
Press through a 

T-vTT.-p-p pastry tube or tin 

una*- funnel on top of the 

APPLE PIK pi 8 in a pattern, and 

WITH serve warm for des- 

OREAM CHEESE sert The cheege 

and cream combina- 
tion may also be used on a two crust 
apple pie. 

A LEMON custard pie that is always 
appreciated is made in this wise. 
The crust is baked first, as an open 
shell, perforating it in several places with 
a fork before putting in the oven, to avo^d 
blistering. For the 



LEMON 

CUSTARD 

PIE 



filling, cream to- 
gether one-half cup- 
ful of sugar and but- 
ter the size of a wal- 
nut. Add €he juice of half a lemon 
and one cupful of boiling water, and, 
lastly, the beaten yolks of three eggs. 
Grate in a little of the rind and cook in a 
double boiler until thick. Beat the whites 
of the eggs to a stiff froth and then stir 
in after the filling is taken froim the fire. 
Pour all in the open crust already baked 
and set in the oven for a few moments. 
If a meringue is desired, whip the whites 
to a froth, add two tablespoonfuls pulver- 
ized sugar, spread over the top, and dry 
slowly in the oven until an inch thick and 
a golden brown.. 

A lemon pie that is absolutely reliable 
is made in this way:— Have ready the pas- 
try shell. Dissolve one tablespoonful of 
cornstarch in a little cold water. Pour 
over it a teacupful of boiling water, stir- 
ring all the time until clear and free from 
lumps. Add one tablespoonful of butter 
and a small cupful of sugar, and cook a 
few moments longer. Set on back of 
range and add the beaten yolks of two 



eggs and the juice and grated yellow rind 
of one lemon. Stir until well blended and 
pour in crust. Set in the oven a few mo- 
ments with the door left open, while pre- 
paring the meringue made from the whites 
of the eggs beaten stiff and two scant 
tablespoonfuls sugar. Spread evenly over 
the pie and set on the grate of the oven 
to rise slowly and brown. 

LINE a pie plate with good crust. Al- 
low three cups berries and three- 
fourths cup sugar to each pie. 
Sprinkle lightly with 

flour, then put on BLACKBERRY 
top crust or a lat- PIE 

ticed crust. Bake in 
a rather slow and steady oven. 



Gooseberry Tart. 

FILL a deep baking dish with alternate 
layers of fruit, sugar and sifted flour. 
Cover with rich pie crust in orna- 
mental design. 

BAKE a crust the same as for a cocoa- 
nut pie, then fill with this mixture:— 
Put one cup of milk with a pinch of 
salt and a square and a half grated choco- 
late into the double boiler. When hot stir 
in two level table- 
spoonfuls of flour CHOCOLATE 
moistened to a paste PTT? 

with a little cold ^ lt ^ 

milk. Cook, stirring 

constantly until smooth and thickened, 
then cook just ten minutes longer. Mix 
the yolks of two eggs with five tablespoon- 
fuls sugar and pour the hot mixture over 
them, stirring well. Return to the double 
boiler and cook two minutes, stirring con- 
stantly. Cool, flavor with vanilla and 
cinnamon, put into the crust, bake ten 
minutes, then, after cooling slightly, cover 
with, a meringue made from the whites of 
the eggs whipped stiff with two table- 
spoonfuls sugar. Set in a coolish oven 
to puff and color. 



108 



PASTRY. 



WHILE sour cherries make far and 
away the best pie, the sweet cher- 
ries are not to be despised. They 
are usually pitted, though many persons 
like the flavor imparted by the stones. 
This is, therefore, a 
CHERRY matter of option. A 

deep tin should be 
PIE used for cherry pie, 

the deeper the bet- 
ter. Many housekeepers complain that 
their cherry pies run over in the oven, and 
(much of the juice is lost. To prevent this 
waste of nectar, a strip of cotton cloth 
may be wet and! pressed about the rim 
after the pie is ready to go in the oven, 
or a paper funnel may be inserted in the 
opening in the centre of the top crust to 
allow for the escape of steam, thus re- 
lieving the crust from pressure. When 
the under crust is spread on the plate, 
sprinkle lightly with flour or brush over 
with white of egg. This last the Germans 
always do in making fruit pies. Pack 
full of the cheeries sweetened to taste, 
dredge a little flour over the top, then 
put on the upper crust and seal. 



LINE a deep pie tin with plain paste 
and bake. Pare and quarter four 
ripe peaches. Put one and one- 
fourth cups of milk in a double boiler, and 
when it is scalding hot add two well 
beaten egg yolks, to 
a r»TT which have been add- 

PEACrl ed four tablespoon- 

PIE f ul s of sugar and a 

CUSTARD pi ncn of salt Stir 
constantly until it 
thickens, but do not 
boil. Take from the fire, add one-half 
tea-spoonful of butter and a teaspoonful of 
vanilla and stir thoroughly. Spread the 
fruit in a pie shell, pour custard over, and 
cover with a meringue made of the whites 
of three eggs and two tablespoonfuls of 
sugar, spread roughly, and set in a slow 
oven to yellow slightly. Serve very cold. 



ly/BILE this compound is rather un- 
\\/ usual, it is extremely "tasty" and 
not expensive. To four quarts 
green tomatoes, chopped fine, allow three 
pounds brown sugar, the juice of two 
lemons and their 
yellow rind, grated, 
a tablespoonful each! GREEN TO- 
cinnamon, allspice MATO MOCK 
and salt, half a tea- MINCE PIE 
spoonful cloves and 
a tablespoonful grat- 
ed nutmeg. Put into a porcelain lined 
kettle and simmer gently until reduced 
one half in bulk. Now add two pounds 
and! a half seedied raisins, or part raisins 
and part currants or chopped prunes, and 
a cup boiled cider. Then cook an hour 
or two longer until thick. 



SIMMER slowly one pound of dates in 
enough milk to cover. Sift them 
througfh a sieve to free from the 
stones; add one-half cup of sugar, the 
yolks of three eggs, a little cinnamon and 
a pint of boiled milk. 
Bake in deep lined DATE 

plates, as for cus- -dtt? 

tard pie. Whip the PIE 

whites of the eggs 

and frost, having flavored the frosting 
slightly with vanilla. Brown nicely. This 
is sufficient for two pies. 



PEEL and core a half dozen tart apples 
and place in a crock in a slow oven, 
adding neither water nor sugar. 
When tender mix in Sultana raisins, al- 
lowing a quarter of a pound to each pound 
of apples. Turn in- 
to a deep baking SCOTCH 
dish, sprinkle with ADDTrTApT 
sugar and grated APPLE TART 
lemon; cover with a 

top crust, pricking well to allow for the 
escape of steam, and bake in a quick oven. 
Serve with milk. 



PASTRY. 



109 



PUT two even tablespoonfuls grated 
cocoanut ii> a pint of milk. Add 
three even tablespoonfuls sugar, 
the yolks of two well beaten eggs and two 
even tablespoonfuls cornstarch stirred to 
a paste with a little 

COCOANUT col( * m ^ k# ^ d(i k ut " 
ter the size of a 
PIE walnut and cook un- 

til thickened and 
smooth. Line a pie plate with crust, 
prick in several places and bake in a hot 
oven. Then fill with the cocoanut mix- 
ture and spread with a meringue made 
from the whites of the eggs beaten to a 
stiff froth with two tablespoonfuls sugar. 
Sprinkle with cocoanut, set in a coolish 
oven and brown slightly. 



rIGH, after it is chopped, three 
pounds of lean, tender beef. Add 
to it one and one-quarter pounds 
of suet, chopped and freed from strings; 
six pounds of tart apples, preferably 
greenings, chopped; 

MINCE s * x P° un< ^' s °^ sugar, 

four pounds of seed- 
* J-b* ed raisins, three 

pounds of currants, 
thoroughly washed and dried; one-half 
pound of citron, cut in thin shreds; three 
pints of sweet cider, one quart of the stock 
in which the beef was cooked, three pints 
of cider boiled) down thick, three table- 
spoonfuls of powdered cinnamon, two table- 
spoonfuls of cloyes, one teaspoonful each 
of mace, allspice and nutmeg, two table- 
spoonfuls' of salt, one teaspoonful of white 
pepper, one pint of molasses, three pints 
of jelly and as much more juice of pre- 
serves or jelly as each housewife may se- 
lect. Brandy, sherry or rose water may 
be added at the last, if desired. Chopped 
prunes are deemed by many an improve- 
ment over currants, while candied orange 
or lemon peel, cherries, a little cold tea or 
coffee may always be added to advantage. 
This mincemeat may be scalded or packed 
in glass or stone jars without that 



formality, its richness ensuring its keep- 
ing. While this quantity would be too 
much for the dweller in flats, who has 
scarce (room to lay his head, it will be 
found just about the right amount to last 
the winter for the average family with 
normal appetites and a cellar in which 
such delicacies may be stored. If this 
mincemeat is scalded do not add the 
brandy or rose water until after the scald- 
ing. 



ADD one rounding tablespoonful of 
cornstarch, mixed with one cup of 
cold water, to three-quarters cup of 
boiling water and cook three minutes. 
Add: a pinch of salt, the grated rind of 
one and one-half 
oranges, the juice of ORANGE 
three oranges, one -r» T Tr» 

cup of sugar, and iriht 

cool. Beat in the 

yolks of two eggs and the white of one, 
both well beaten, and pour into a paste 
lined plate. Bake and cool slightly. 
Cover with a meringue made from the 
white of one egg beaten stiff with a level 
tablespoonful of powdered sugar and set 
in a cool oven for ten minutes. 



THIS form of mincemeat will appeal 
to the family of English extraction. 
It is a favorite holiday dainty in 
England. To make it, grate the yellow 
rind of a half dlozen lemons that have been 
well scrubbed first, 
then squeeze out the LEMON 

juice. Put into a „_. r ^„„„ M — 
deep bowl. Add two MINCEMEAT 
pounds each of seed- 
ed raisins, currants, sugar and chopped 
apple, a pound and a half beef suet, 
chopped fine, and a quarter pound lemon, 
orange and/ citron peel, shredded and well 
mixed. Then add a glass of brandy or 
white wine and it is ready to put in the 
crust. 



110 



PASTRY. 



GRATE the rinds of two large fresh 
lemons, cover witii boiling water 
(two or three tablespoonfuls) and 
simmer ten minutes. Then pound in a 
mortar or rub through a colander. Put 
into a bowl the 
ENGLISH cooked rinds, a half 
-r T^ir^xT « T n Pound of sugar, the 
LEMON PIE juice of a large 
lemon, a half pound 
of butter, the yolks of ten eggs and the 
whites of five beaten to a froth. Stir all 
together until smooth and creamy and 
pour into a plate lined with puff or good 
plain paste. Bake. Wben done remove 
from the oven, cool slightly, then spread 
with a meringue made from the whites of 
three eggs beaten stiff with three table- 
spoonfuls of sugar. Set back in the oven, 
which should have had the door left open 
to cool it. Let it remain until the mer- 
ingue puffs up light and colors a golden 
brown. This usually requires about teD 
minutes. Too hot a fire does not give the 
meringue a chance to rise. 



FOR those who object to mince pies as 
usually made, on the score of their 
being non-temperance, the following 
excellent recipe is commended: — To three 
bowls of chopped meat allow one bowl of 
suet, seven bowls of 
chopped apples, three 
WHITE bowls of seeded rai- 

RIBB ONERS' sins, three bowls of 
MINCE PIE su £ ar > a nalf pound 
. * w ^ ^ of chopped prunes, a 
quarter pound of 
shredded citron, a pint of strong coffee, a 
quart of currant or grape jelly and a 
tablespoonful each of salt, cinnamon, all- 
spice and cloves, with a teaspoonful each 
of mace and pepper. Add the liquor in 
which the meat was boiled with the grated 
rind and juice of two lemons and a little 
vinegar to give the necessary tartness. 
Scald as soon as made and pack in close 
covered glass jars to prevent fermenta- 
tion. 



SELECT a solid meated, golden, glossy 
pumpkin, not too large. The smaller 
ones, flat at the ends, are usually 
sweetest. Out into pieces without peel- 
ing, rejecting the seeds and inner shreds. 
Put into a large 
porcelain lined ket- p UMPKIN 
tie with, about a cup- 
ful of boiling water PIE 

to keep from stick- 
ing, cover and set on the back of the stove, 
where it will cook slowly in its own juice. 
This will require five or six hours, pre- 
ferably longer, until sweet, tender and 
nearly dry. Pull off the loose skin and 
rub through a colander. If it seems wat- 
ery let it drain over night, keeping the 
juice for brown bread. When ready to 
bake the pies, measure the pulp andi to 
every five cups allow one teaspoonful of 
salt, half a grated nutmeg, a tablespoon- 
ful of mace, two teaspoonfuls of ginger 
and a large cup of sugar. Beat four eggs 
and stir into the pumpkin pulp, together 
with four cup« sweet milk and a half cup 
of cream, if convenient. Beat well and: 
taste to see if sweet enough. Turn into 
deep pie plates lined with good pastry and 
bake three-quarters of an hour until a 
rich golden brown and firm in the centre. 
•Serve with, good American cheese. 



Strawberry Pie, 

LINE a pie plate with rich paste. Fill 
with hulled berries sprinkled with 
sugar. Cut narrow bars of paste 
with pastry jagger and lay criss-cross over 
the top of the pie. Bake quickly, serve 
cold but fresh. 



Apple Floating: Island. 

MAKE a boiled custard of the yolks of 
three eggs. Beat together two cup- 
fuls of stewed apple sauce and the 
whites of three eggs. Place this beaten 
apple on the top of the custard in the 
form of islands. 



PAST3Y. 



Ill 



GERMAN 



S GERMAN pie of peaches, the crust 
made like a rich baking powder bis- 
cuit, furnishes an excellent summer 
dessert. Make the dough and roll out in 
sheets to fit a long biscuit tin. It should 
not be more than 
half an inch thick. 
Brush the top with 
PEACH PIE butter and cover 
with slices of peach- 
es arranged in symmetrical, overlapping 
rows or halved peaches, rounded side up. 
Sprinkle generously with sugar, cover 
with another tin and bake from twenty to 
thirty minutes. The idea is to cook the 
fruit, but not reduce it to a pulp. 

PARE and 1 quarter six ripe peaches. 
Blanch and slice the kernels, simmer 
in water fifteen minutes and strain. 
Place the peaches in a baking pan, add 
four tablespoonfuls of sugar to the strained 
liquid, pour over the 

PEACH PIE of butter, cover and 
WITH bake until soft 

MERINGUE T* g \ t0 P re , ss 

through a colander. 

Line a deep tin with 
plain paste. Strain the fruit, add three 
slightly beaten egg yolks and a pinch of 
salt and' bake. Make a meringue of the 
whites of eggs and two tablespoonfuls of 
sugar, spread roughly over the pie, 
sprinkle with shredded blanched almonds, 
and place in a slow oven to set, but do not 
yellow. 

MAKE a batter of one pint milk, one 
egg, one tablespoonful sugar, one 
teaspoonful baking powder, one cup 
flour and a half teaspoonful salt. Into 
this batter stir light- 

BLAriCttFPPV ly two cups black " 

I5.Lr/\L,.KJ5±LKKY berries and drop the 
FRITTERS batter by the table- 
spoonful into a ket- 
tle of hot fat. Cook a golden brown and 
serve with liquid sauce. 



LINE a rather deep pie plate with 
a layer of good crust, made in the 
proportion of one-half cup shorten- 
ing to one cup pastry flour, a saltspoonful 
of salt and a third or less of a cup of ice 
water. Bake the 
crust as for a lemon OPEN 

pie. Fill with fresh _-_' rj - „„ 
peaches, sweetened", Pi^ACri PIii» 
and cover thickly 

with whipped sweetened cream. Some 
good cooks advise the addition of a little 
apple marmalade to the peaches, holding 
that the combination of flavors is pleasing. 

BOIL one-half cup of granulated sugar 
with three tablespoonfuls of water 
for five minutes; add one teaspoon- 
ful of vanilla and one-half teaspoonful of 
butter and remove from the fire. Pare 
and halve five ripe 
peaches, set cut side PEACH PIE 
upward, pour the hot with Vanilla 
syrup over and set Syrup 

aside for thirty min- 
utes. Line a deep pie tin with plain paste 
and bake. Fill with the prepared fruit, 
put on some sweetened whipped cream, to 
which has been added the stiffly beaten 
white of one egg, and serve. 

TURN a quart nice ripe blackberries 
into a buttered pudding dish and 
sprinkle over them a half cup 
sugar. Sift into a bowl a cup flour, a tea- 
spoonful and a half baking powder and a 
saltspoonful salt. 
Add a tablespoonful _ 

butter and rub to- BLrACK- 

gether. Mix the BERRY PAN- 
yolks of two eggs DOUGHDY 
with a cup of milk, 
add to the flour with 

a tablespoonful sugar and mix until 
smooth. Whip the whites of two eggs to 
a stiff froth and stir lightly into the bat- 
ter. Pour the batter over the berries and 
bake in a medium hot oven. Serve with 
liquid or hard sauce, as preferred; 



112 



PASTRY. 



WASH and cut into inch pieces, but 
do not peel, as the skin gives the 
pretty pink color and will cook 
tender. Fill a deep dish with the fruit, 
sprinkle over it three tablespoonfuls flour 
or a half cup cracker 

RHUBARB < rumb j\ *"o table- 

spoonful® butter ana 
* I-k enough sugar to 

sweeten. Cover with 
a rich crust and bake half an hour, or 
until the upper crust is delicately brown. 
Some cooks prefer to bake the pies with- 
out the addition of sugar, raising the 
upper crust and sweetening after it is 
done. Less sugar will be required in this 
way, but it is a little more trouble. If 
preferred, you may use half russet apples 
with the rhubarb, or one-third seeded 
raisins chopped .with the rhubarb. 



PARE and core tart apples and cut 
them in slices about one-third of an 
inch thick, leaving the round open- 
ing in the centre. Dip the slices in fritter 
batter made of one pint of milk, three 
eggs, a little salt 
a ppT J? and a pint of flour. 

A teaspoonful of 
FRITTERS baking powdier is 
sometimes mixed 
with the flour. Beat the eggs well, adding 
first part of the milk and salt, then the 
flour and the rest of the milk, alternately. 
Beat the batter together quickly and add 
the apples immediately. 



WHIP half a pint of double cream 
until stiff and stir into it half an 
ounce of gelatine dissolved in half 
a gill of warm water, a little lemon juice 
and one pound of 
BANANA P eeled bananas rub- 

ral? a tut bed tlirou ^ h a hair 

V/-K-C-A1V1 sieve with two 

ounces of sugar. Put 
the mixture into a mould and leave it 
in a cool place until set. 



PEEL and! core* a dozen tart apples. 
'Scald a quart of milk, then add a 
quart of Indian meal, mixing and 
cooking carefully for several moments. 
Add a teaspoonful salt, a cupful each mo- 
lasses and finely ttvttvtaxt 
chopped suet, then INDIAN 
pour over the apples APPLE 

arranged in a but- PUDDING 
tered dish. Bake a 

couple of hours. This is a Southern dish 
commonly known as apple pone. 

THERE are two ways of making this. 
Take two cupfuls of apple sauce 
and addl your favorite combination 
of spices, and to this put two well beaten 
eggs. Bake. Finish with a meringue of 
the whites of two 
eggs, sugar and APPLE 
flavoring. Another ■.y rT7T>TXTr * TTT -, 
method:— Either tart MERINGUE 
or sweet apples may 

.be used. Pare and core. Arrange them 
on a well buttered pudding dish. Fill the 
openings with sugar, a d®t of butter, va- 
nilla, nutme'g or cinnamon. Cover the 
apples with a plate, baking until tender. 
Make a custard of two cupfuls of hot 
milk, four tablespoonfuls of sugar and the 
yolks of two eggs. Pour over the apples 
and bake only a few minutes. Next add 
a meringue of the whites of the eggs. 

LAY four ounces of macaroons in a 
deep glass dish; cut a sponge cake 
into slices and spread these with 
banana pulp; place them on the maca- 
roons and soak with a little sherry and 
brandy ; pour over 
the whole a pint of BANANA 
rich custard. Sweet- rp^-,-™ *& 
en half a pint of IKlUJ-rJi- 
cream to taste, fla- 
vor with vanilla and a teaspoonful of 
brandy, then whip it till stiff; pile on the 
top of the trifle, and decorate with crys- 
tallized fruits and blanched and shredded 
almonds. 



PASTRY. 



113 



SIFT together two cups flour, two tea- 
spoonfuls baking powder and a half 
teaspoonful salt. Rub into the dry 
mixture a tablespoonful butter, then add 
two-thirds cup milk mdxed with one beaten 
egg. Lastly stir in 

BLACKBERRY ' ight1 ^ K two €up ? 

floured berries and 
SLUMP p 0Ur j n to a buttered 

pail or mould. Cover 
close and steam for two hours without 
allowing the water to stop boiling. Serve 
hot with milk or sweet sauce. 



TAKE a well buttered deep pudding 
dish and slice into it enough tart, 
juicy apples to fill. Season with 
cinnamon and nutmeg. Sweeten plenti- 
fully, add a tablespoonful of butter, cut 
in little bits, and 
cover with a soft BAKED AP- 
biscuit dough, stirred tttv/T"D 

to a consistency to PLE SLUMP 
pour, but not roll. 

Bake in a hot oven and serve with a hard 
or foamy sauce as preferred. 



APPLE slump is another old fashioned 
dish, but nione the less acceptable on 
account of its antiquity. Pare, core 
and quarter a dozen tart, juicy apples, turn 
over them a cupful of boiling water and 
set where they will 
APPLE begin to cook. Five 

qt tttv/t-d minutes Later add to 

oLUMr the apples two cups 

of molasses and cook 
five or more minutes, while you prepare a 
very soft biscuit dough, using for <a pint 
of flour a teaspoonful of sugar, two tea- 
spoonfuls of baking powder, a half table- 
spoonful of shortening, and milk to stir 
to a dough that is too soft to roll. Put 
this over the apples, which should be ten- 
der, but not broken, cover the kettle close- 
ly and cook twenty-five minutes without 
lifting the cover. Serve wdth a hot sauce, 
made by heating to a cream a half cup 
of butter and one cup of sugar, stirring 
in just before using a scant cupful of boil- 
ing milk or water and seasoning to taste. 



Apple Tapioca Pudding. 

SOAK one-half a pint of tapioca in 
water for several hours. Peel and 
core half a dozen apples. In the 
opening of each one place a teaspoonful of 
sugar and a small piece of lemon or orange 
peel. Pour the tapioca over the apples and 
bake thoroughly. 



IN a deep buttered pudding dish place 
a thick layer of blackbtrries slightly 
sweetened. Over the berries pour a 
batter composed of one cup milk, two 
tablespoonfuls but- 
ter, one egg, one cup 



sugar and two cups 



FAVORITE 



flour. Bake, turn BLACKBERRY 
from the dish, with PUDDING 
fruit on top, and 
serve with sweet- 
ened cream or spice sauce. 



PUT one quart of milk in a double 
boiler and let come almost to the 
boiling point. Beat yolks of iive 
eggs light, add six tablespoonfuls sugar 
and beat again until exceedingly light. 
Mix three table- 
spoonfuls cornstarch DELMONICO 
with a little cold ,-_._,„-,.- 
milk. Add to the PUDDING 
eggs and sugar, and 

stir into the hot milk just as it is about to 
boil. Add a saltspoonful salt, then stir 
until well thickened. Pour into a dish that 
can be sent to the table and stand in the 
oven for ten or fifteen minutes until firm. 
Remove and spread over the pudding a 
layer of canned apricots or other fruit. 
Beat the whites of the eggs to a stiff 
froth, allowing one tablespoonful pulver- 
ized sugar to each egg. Spread lightly 
over the top and put into a coolish oven to 
color a golden brown. 



114 



PASTRY. 



TO two cupfuls of grated sour apples 
add five tablespoonfuls of powdered 
sugar during the grating, and then 
the whites of two eggs, and beat thorough- 
ly. Arrange the 
APPLE snow in a pudding 

dish, pour around it 
SNOW a custard made of 

yolks of two eggs, 
one cupful of hot milk, flavored, and two 
tablespoonfuls of sugar. 



Blackberry Mould. 

STEW and mash a quart of berries 
with two tablespoonMs water. Stir 
in a small cup farina and a pinch 
of salt, and cook an hour in a double 
boiler. Turn into wet moulds to harden. 
Turn out when cold and serve with cream. 



PUT a quart of milk in the double 
boiler and place over the fire. Mix 
three tablespoonfuls cornstarch with 
a little cold milk reserved from ttte quart, 
then stir into the boiling milk. Stir until 
smooth and well 

r»trr\r»/-\T at»t* thickened, then add 

CHOCOLATE two eggs, well beat- 

PUDDING en with a half cup 

(COLD) SUgar , * n * * ® al <- 

N ' spoonful salt. Cook 

ten minutes. Mean- 
time shave two ounces chocolate and put 
in a small pan with two tablespoonfuls 
boiling water and four tablespoonfuls 
sugar. Stir until smooth and glossy, then 
beat into the hot pudding, which has been 
taken from the fire. Pour while hot into 
small cups that have been rinsed out with 
cold water, or dnto a large mould. After 
the pudding is cold, set on the ice to chill 
and harden. At meal time, turn out 
and serve with whipped cream, sweetened 
and flavored with vanilla. If preferred, 
the eggs may be omitted and another 
tablespoonful cornstarch used in their 
place. 



PICK over a pint of blackberries and 
peel, core and slice the same amount 
of tender, juicy apples. AdH the grat- 
ed yellow rind aind juice of a lemon. Put 
in a granite saucepan, with a cup of sugar 
and a quarter of a 
cup of water. Cook 
gently for about fif- BLACK- 

teen minutes or until BERRY AND 
the fruit is soft; APPLE FOOL 
then rub all through 
a fine sieve. See if 

the pulp is sweet enough. If not, ada a 
little more sugar and a pint of thick boiled 
custard. Pour into a glass dish. Just be- 
fore serving whip a half pint cream to a 
stiff froth; sweeten and flavor with nut- 
meg or vanilla. Heap this roughly over 
the top of the "fool" and serve very cold. 

BEAT two eggs light and stir into them 
one cup of milk and sifted flour 
enough to make a batter as thiick as 
for pancakes. Put into the flour three 
teaspoonfuls of baking powder. Butter 
a mould and put a 
layer of the batter BLUEBERRY 
in the bottom, then TiTTTMMMr* 
a layer of blueber- PUDDING 
ries. Alternate the 

layers until the mould is three-quarters 
full, cover it closely, and boil one hour. 
Serve with a rich sauce. 

BEAT to a cream a half cupful butter 
and three tablespoonfuls of sugar. 
Then add, little by little, stirring 
constantly, four beaten eggs, a quart of 
flour that has been sifted with three tea- 
spoonfuls baking 
powder and a half „„ 
teaspoonful of salt. CtlJ^rCKY 
Add a pint of milk, BUTTER 
and lastly a quart of PUDDING 
pitted cherries. Boil 
two hours in a but- 
tered mould, not allowing the water to 
stop a moment from its boiling. Serve 
with hard or cherry sauce. 






PASTRY. 



115 



SOAK one pint of fine crumbs in a pint 
of warm milk until soft. Add three 
tablespoonifuls cocoa dissolved in a 
little water, three well beaten eggs, a half 
cup granulated sugar, then another pint 
of milk. Set the 
BREAD pudding dish in a 

!vrTT%T\T-iwfr» larger pan of hot 
PUDDING wate r and bake one 
hour. Serve with 
whipped cream flavored with vanilla, or # 
a sauce made from a scant cupful of 
sugar, a tablespoonful cornstarch and a 
cup of water. Cook in a double boiler ten 
or fifteen minutes, and just before serving 
put in a tablespoonful butter and a half 
teaspoonful nutmeg. 



BUTTER a quart mould well with soft 
butter. Line the bottom with seed- 
ed raisins, apricots and citron, cut in 
fancy shapes. Cover with slices of stale 
cake, then add another layer of fruit, and 
so alternate until 
CABINET within fc W( > inches of 
_ TT _._ TXTr , the top. Scald two 
PUDDING cupfuls of milk and 
pour slowly over 
three well beaten eggs. Add two table- 
spoonfuls sugar and a teaspoonful vanilla 
and pour carefully into the mould. Set in 
a pan partly filled with cold water and 
place over the fire until it reaches the 
boiling point, then cover and set in the 
oven for an hour. Turn out of the mould 
and serve with vanilla sauce. 



INTO one pound of raised biscuit dough 
work one cup of well washed currants 
and one-fourth of a teaspoonful of 
spice. Shape into very small balls and 
steam them twenty 
DELICATE minutes. These 

TvTTTv/r-nT TKino may ^ e served with 
DUMPLINGS any hot liquid gauce 

made rich with but- 
ter and flavored with lemon. 



THOSE mad-e like apple dumplings 
and served with a sauce made of the 
juice of the fruit are delicious. An 
old time method is to make a thick batter, 
using two cupfuls of flour, two eggs, two 
teaspoonfuls butter, 
one tablespoonful CHERRY 
sugar, two teaspoon- _____ 
fuls baking powder DUMPLINGS 
sifted with the flour, 

one cupful water and one cupful stoned 
cherries. Drop the mixture by the table- 
spoonful into boiling salted water. Only 
a few at a time can go in, as the water must 
not stop boiling. Cover closely and cook 
twelve minutes without uncovering. Take 
from the water and serve at once on hot 
plates. To make the sauce, cream to- 
gether a cupful powdered sugar and a 
tablespoonful butter. Add gradually one 
beaten egg and a half cupful cherry juice, 
beating constantly. 

BEAT to a cream a tablespoonful but- 
ter and a cupful sugar. Add a half 
cup milk, one cup and a half flour 
sifted with a heaping teaspoonful baking 
powder and the stiff- 
ly whipped whites COTTAGE 
of two eggs, and 
flavor to suit. Beat PUDDING 
well and (bake in a 
ibrick-shaped pan. 



SCALD a pint of milk, «then add Jto it 
one-half cup rolled cracker crumbs, 
three tablespoonfuls cocoanut, the 
beaten yolks of two eggs and a teaspoonful 
lemon juice or vanilla. Mix well, then 
bake half an hour in 
a buttered mould. COCOANUT 
When done cover DTTnnTM/ - 
with a meringue PUDDING 
made from the stiff- 
ly whipped whites of two eggs, two table- 
spoonfuls sugar and a teaspoonful lemon 
juice. Let brown and puff in a moderate 
oven. 



116 



PASTRY. 



PUT into a double boiler one cup of 
water and one cup of any fruit juice 
preferred. Dissolve three tablespoon- 
fuls of cornstarch in a little cold water, 
stir into the boiling liquid, sweeten to 
taste, add a pinch 

'D'RT TCATE °^ sa ^ an( ^ cook 

^„~~«,.^ un tii smooth and 

PUDDING thick. Beat the 

whites of the eggs 

until foamy, stir into the pudding, remove 

at once from the fire and turn into moulds 

wet in cold water. Set away to chill. 

Serve cold with a boiled custard sauce 

made with one pint of milk, the yolks of 

three eggs and flavoring to taste. 

BEAT the yolks of six eggs very iight, 
then add to them one-quarter pound 
each ground almonds and sugar and 
grated Gorman sweet chocolate. Lastly 
put in the stiffly 
GERMAN whipped whites of 
runrnT ATT? the eggs, turn into 
CrtUL/UJ^AIli. a buttered mould 
PUDDING and steam forty-five 
minutes. Serve with 
whipped cream. 



SIFT together two cupfuls flour, two 
teaspoonfuls baking powder and a 
half teaspoonf ul salt. Work into the 
mixture a tablespoonful butter, and when 
it feels "mealy" moisten with milk to a 
dough that can be 
CHERRY formed. Turn on a 

floured board and 
ROLY POLrY gbape and pat with 
the hands into a 
long, narrow strip. Over this pour enough 
stoned cherries to cover the surface, leav- 
ing an inch uncovered at each edge. 
Sprinkle with sugar, press down into the 
dough and dredige with flour. Make the 
paste into a roll and after pinching the 
edges together wrap in a floured cloth. 
Steam for an hour and serve with cherry 
sauce. 



THIS pudding is a great emergency 
dessert on an Arizona ranch. You 
can make quite a bit of it and it 
will keep indefinitely, steaming a little 
as needed. Chop fine one pound figs, one 
pound raisins and 
one cup suet. Add FIG 

one teaspoonful cin- ~„,~— l'-.-,— 
namon, one -half PUDDING 
teaspoonful cloves, 

one cup sugar, one cup sweet milk, one- 
half teaspoonful salt, one pint grated 
crumbs and three well beaten eggs. Mix 
well and steam three hours. 

BOIL" a pint of green gooseberries till 
soft, and sweeten to taste. When 
quite cold mix in thoroughly 
four well beaten eggs and one ounce of 
butter. Butter a mould and sprinkle it 
thickly with equal 
parts of sugar and 
fine bread crumbs, GREEN 
then pour in the GOOSE- 
gooseberry puree, 
being careful not rJHrKKY 
to disturb the cas- PUDDING 
ing; cover the top 
nearly half an inch 

thick with crumbs and sugar, and bake for 
an hour. When taken from the oven cover 
with a cloth, and only turn out when 
wanted. Serve with clotted or whipped 
cream. 

THIS calls for a #ound and a half sour 
cherries, one cup pearl tapioca and 
sugar to sweeten. Wash the tapioca 
in several waters, cover with cold water 
and soak over night. Put on the fire with 
one pint boiling wat- 
er and simmer slow- CHERRY 
ly until the tapioca T np . 

is perfectly clear. lArlUV/A 
Stone the cherries, 

stir into the boiling tapioca and sweeten 
to taste. Take from the fire, turn into 
the dish in which it is to be served and 
set to cool. Serve cold with cream. This 
will make enough for eight persons. 



PASTRY. 



117 



THIS is one of Mr. Berry's unique 
recipes. Stew one cupful stoned 
dates until tender. Put through a 
colander and mix with a cup sugar that 
has been sifted with a teaspoonful cream 
of tartar. Beat the 
DATE whites of five eggs 

FLrUFF-DUFF pinch of sa i t , and 
when perfectly stiff 
put in the yolks of two and whip again. 
Now mix lightly, a little at a time, with the 
dates and sugar, and place in ramekins 
or other buttered baking dish. Sprinkle 
over the top one-half cud fine chopped 
nuts and bake aJbout fifteen minutes. 
Serve with cream, plain or whipped. 

DISSOLVE one-half cake of chocolate, 
grated, in a quart of boiling milk. 
Pour over a pint of bread crumbs 
and let stand an hour. Put through a 
ricer or colander to free from all lumps. 
Add four well beat- 

CHOCOLATE f f ggs > three " 

-DTT-p, -p. Tivrr* fourths cup butter, 
FUDDlJNLr two cups sugar, a 
half teaspoonful cin- 
namon, a cup seeded raisins and one of 
blanched chopped almonds. Steam an 
hour, then serve hot with cream. 



|V/|ADE as our grandmothers prepared 
J I it, without eggs. The old way that 
has never been improved upon is 
to bring a quart of fresh milk to a boil in 
an iron kettle, then sprinkle into it, little 
by little, with the 
left hand, about one INDIAN 
and one-quarter cup- -rvTM-MT* 

fuls of fine granu- PUDDING 
lated meal, stirring 

constantly meanwhile with the right hand. 
The meal should be held high and allowed 
to sift slowly through the fingers. When 
this has thickened and cooled, two 
teaspoonfuls of ginger, three-quarters of 
a cup of molasses and one-half teaspoonful 
of salt should be stirred in and the mix- 
ture beaten until smooth. The pudding 
dish must then be thoroughly greased, the 
batter poured in, and a quart of cold milk 
turned in at the last. After this last ad- 
dition but little stirring is needed. Bake 
about Hye hours in a slow oven. The 
slower the oven the more creamy and de- 
licious the pudding. After the cold milk 
is added the batter should be as thin as 
for pancakes. As meals vary in their 
thickening properties, an exact rule can- 
dot be given, but it is always safe to as- 
sume that the newer the meal the less 
will be required. 



TWO cups sifted flour (graham or 
Franklin Mills); dredge one cup of 
raisins, seeded and chopped, with a 
little of the flour and sift with the remain- 
der two teaspoonfuls of cream of tartar. 
Beat one egg very 
light, add half a cup 
of sugar, beat them 
together very light 
and add' one cupful 
of sweet milk. Stir in 
the flour and mix to 
a smooth batter. Add one teaspoonful of 
soda dissolved in a little boiling water, 
and lastly the raisins. Steam in a covered 
pail or dish two and a half hours. Serve 
with hard sauce. 



EXCELLENT 

GRAHAM 

PUDDING 



IN case a plum pudding is desired at a 
Twelfth Night supper an iced one is 
a pleasing variation. This is little 
more than a plain ice cream decorated 
with an abundance of fruits and nuts. If 
desired the cream 
may be purchased tttwt 

from the confec- PLUM 

turner's, then mixed PUDDING 
with the fruit which GLACE 
has been soaked in 
sherry and repacked 

in ice and salt until needed. If made at 
home try this rule, which, by the way, is a 
good one for any wintry festivity: — 

Put two and three-quarter cups of milk 
in a double boiler and bring to a scald. 



118 



PASTRY. 



Stir in gradually two full tablespoonfuls 
of flour and one cup of sugar dissolved in 
three tablespoonfuls of milk. Stir until 
thickened and smooth, then add one beaten 
egg f a deep yellow one preferred. Have 
ready one level tablespoonful of gelatine 
which has soaked for twenty minutes in 
three tablespoonfuls of cold milk, and add 
to the custard as soon as taken from the 
fire. Stir until dissolved, put in a cup of 
cream and a teaspoonful of vanilla, and 
sat aside until cold. Then freeze. Mean- 
while have in readiness one-quarter pound 
chopped figs, the same quantity seeded 
raisins, two tablespoonfuls of candied or- 
ange peel and citron and a quarter cup 
chopped English walnuts, all of which 
have been soaked in a little sherry for 
half an hour. 

After freezing add the fruit and nuts, 
turn the freezer five minutes, then pack 
in ice and salt. If in emptying from the 
mould the iced pudding sticks wrap a towel 
wrung out of boiling water around it for 
a moment to loosen. Then if it seems 
creamy set on ice a moment to harden. 
This may be served with or without a pud- 
ding sauce. If desired the following sauce, 
which is equally good for any frozen pud- 
ding, may be served : — 

Iced Pudding Sauce* 

Beat together the yolks of two eggs and 
two tablespoonfuls of sugar in a bowl, 
then set in a pan of boiling water on the 
stWe where the water will be kept at the 
boiling point. As it begins to thicken add 
slowly two tablespoonfuls of brandy, stir- 
ring all the time. Take from the fire, add 
a pint of whipped, sweetened cream, beat 
well, and set on the ice until time to serve 
the pudding. 

Peach Fritters. 

PEEL and cut in halves peaches not 
over ripe. Sprinkle with sugar, then 
roll in regular fritter batter, pow- 
dered macaroons or fine stale cake crumbs. 
Fry in deep fat and drain and roll in 
powdered sugar. 



\Z|IX sifted Indian meal with three 
I pints of scalding hot milk. If you 
have no milk, water may be sub- 
stituted. Stir in three large tablespoon- 
fuls of sugar or molasses, two of wheat 
flour, half a spoonful 
of ginger or two tea- 
spoonfuls of cinna- BOILED 
mon, and one of salt. INDIAN 
Two or three eggs, -DTmnTiVTr 1 
a little anelted but- PUDDI NG 
ter or chopped suet 

improve the pudding, but these are not es- 
sential. Do not have the pudding bag, 
which should be well floured inside, much 
more than half full of the batter, as it re- 
quires considerable room in which to swell. 
It will be good when boiled three hours, 
but is better for six hours' boiling. It 
can be partly boiled the day before it is 
to be served, but should not remain in the 
water unless boiling. Serve with butter 
and sugar or molasses. This is a good 
dessert to go with a boiled dinner. 



A GOOD dessert, this, for an invalid. 
Add to one pint prune pulp the 
whites of four eggs. Whip with the 
pulp until light, and set in the oven until 
puffed and light. 
Serve with whipped PRTJNF 

cream or a custard 
made from the yolks WHIP 

of the eggs, a pint 
of milk and sugar to taste. 

COOK together a cupful of sugar and a 
quarter cup of water until the syrup 
spins a thread. Beat the yolks of 
three eggs until lemon colored and thick 
and pour the hot 
syrup over them, 
beating all the time. JrLrUM 

Add a cupful of PUDDING 
cream, one teaspoon- SAUCK 

ful of lemon juice 
and two tablespoon- 
fuls of brandy. Strain and serve imiae- 
diately. 



PASTRY. 



119 



TURN three pints of sca'ldting milk on 
to a pint of sifted Indian meal, stir 
in two heaping tablespoonfuls of 
sugar, two teaspoonfuls of either cin- 
namon or ginger and a teaspoonful of 
salt. Add a dozen 
INDIAN sweet apples, pared 

APPLE JELLY and sliced thin. 
PTTDDINP Bake three hours in 
a moderate oven. 
The apples will form a nice, sweet jelly. 



SLICE two cupfuls peaches. Butter a 
baking dish and lay in it a layer of 
the peaches, sprinkling with cinna- 
mon and sugar and detting wifch bits of 
butter. Place over this a layer of bread 
or cake crumbs. 
PEACH Then alternate the 

■DT7TTV peaches and crumbs 

XS&L1X untiI tlie dish is 

three-quarters full, 
having crumbs on top. Add no water, but 
cover closely and steam three-quarters of 
an hour in a moderate oven. Then re- 
move the cover and brown. Serve with 
cream or a sweet sauce. 



ACCORDING to tradition, plum pud- 
ding should be at least "nine days 
old" before it is eaten. A good 
recipe for its making is as follows:— Put 
into a big bowl one cupful each of finely 
chopped suet, seeded 

pudtct tv/tao ra ^ slns » cleaned cur- 
CHRISTMAS rants , and granulat- 

PLUM ed sugar, three cup- 

PUDDING ^ u * s °^ so ^ Drea( ^ 
crumbs and one each 

of shredded citron 
and orange peel. Put in four eggs one by 
one, each being mixed thoroughly with 
the other ingredients before the next one 
is added. Next to follow is one-half cup 
of milk, one-quarter cup brandy, one tea- 
spoonful cinnamon, one teaspoonful mixed 
nutmeg, clove and allspice and the grated 
yellow rind of one lemon. Mix thorough- 



ly, using the hands, then fill into a large 
buttered mould, leaving scarcely any room 
for it to swell. Tie a thickly greased and 
floured cloth or a piece of oiled paper over 
the top and fit on the cover as tight as 
possible. Put into a steamer or arrange 
some cords so that it may be suspended, 
from the inside of the cover of the kettle 
in which it is boiled. The boiling water 
should reach nearly to the top of 
the bowl. Boil seven hours steadily, tak- 
ing care that no water boils into it, and 
that the water is boiling when the pud- 
ding goes in, and is not allowed to stop. 
On Christmas Day it can be reheated in 
the mould in which it was made. When 
sending to the table, stick a sprig of holly 
on the top, put .a border of blanched split 
almonds around the edge, and pour over 
the pudding a quarter cupfui of brandy 
or rum, to be set on fire just as it enters 
the dining room. 

THIS excellent recipe comes from Mr. 
Berry's Fruit Recipes. Mix well a 
cup of flour, twr of bread crumbs 
"and a half cup chopped nuts, preferably 
almonds. Stir in the beaten yolks of three 
eggs, three-fourths 
cup of sugar, a little « TFAMFn 
lemon juice and two o J. Hr*nvin,.u 
heaping cups of PEACH 
chopped peaches. PUDDING 
Lastly put in the 
whipped whites of 

three eggs. Turn into a well buttered 
mould and steam two hours. Serve with 
peaches pressed through a sieve and 
sweetened. 

BEAT one-half cup sugar and one tea- 
spoonful of butter to a cream. Beat 
in one egg. Add one-half cup of 
milk, one and one-third cups flour, two 
teaspoonfuls baking 
powder, one cup of RAISIN 
chopped raisins and tvttt*t?ci 

spice to taste. PUFFS 

Steam for three- 
quarters of an hour in cups one-half fulfe 



I2TT 



PASTRY. 



PUT one quart of fresh milk in a double 
boiler- and when, it reaches the scald- 
ing point sift in four tablespoonfuls 
of fine cormmeal mixed with the same 
quantity of wheat flour. Stir thoroughly 
and cook two hours. 
When done, set off 
INDIAN the stove and cool. 

PUDDING Add the yolks of 

four well beaten 
eggs, a tablespoon- 
ful of butter and a 
teaspoonful of salt. Bake a delicate 
brown. Take from the oven and when it 
has cooled, spread with a meringue 
made from the whites of the eggs, beaten 
stiff with four tablespoonfuls of pulver- 
ized sugar. Use a wire whip or fork for 
making the meringue. Set in the oven, 
which should be cool, and brown. 



with Meringue 



THESE are an excellent relish to serve 
with a roast or fowl, or may be 
used as dessert. For this purpose 
large, fine peaches are a desideratum. 
Peel with a fruit knife or plunge into boil- 
ing water for a mo- 
ment, wben the skins BAKED 
will rub off as easily r»xji^c 

as the skin of a PEACHES 
scalded tomato. 

Leave whole, but stick a couple of cloves 
in each peach for flavor. Arrange in a 
rather deep baking dish, sprinkle with 
sugar and dot the tops of the peaches with 
bits of butter. Add a cupful of boiling 
water to the baking pan and sprinkle a 
few chopped nuts over the top if* desired, 
and bake in a steady, moderate oven. They 
may be served hot or cold. 



AND first the cobbler which our South- 
ern cooks made in such perfection. 
For this purpose the richest and rip- 
est fruit is selected, usually some variety 
of the yellow peach, because of its su- 
perior richness. But- 
PEACH * er a ^ e8 P fcarthen- 

Pr>T*T*TT7T? ' ware P uddin S dish 
CU15±51-rJiK at j eagt three and 

one-half inches deep. 
Line the sides with good pastry, then fill 
the dish with peeled peaches torn in halves 
instead of cutting. Leave in enough pits 
to impart flavor. Sweeten abundantly, 
then cover with a rich layer of crust, seal- 
ing down so that none of the juices may 
escape. Bake in a hot oven about three- 
quarters of an hour, covering with paper 
if there is any danger of its browning too 
rapidly. When nearly done draw to the 
oven door, dredge over with powdered 
sugary and set back to glaze. A real old 
fashioned cook is a stickler for a few 
spoonfuls of brandy poured over the 
peaches before the top crust is put on, but 
the majority of folk find it quite delectable 
enough without any spirituous additions. 



THESE may be made of biscuit dough 
the same as apple dumplings or of 
paste rolled into rounds six inches 
across. Pinch the edges into cup 
shape. Arrange in a 
baking pan and put PEACH 
a peeled peach in _„-,.._- « T ^« 
the centre of each. DUMPLINGS 
Sprinkle with sugar 

and dot with butter, then bake in a hot 
oven. 



MIX together in a saucepan a table- 
spoonful of cornstarch and three- 
fourths of a cup of sugar. Stir in 
carefully one cup of boiling water, pos- 
sibly more, as cornstarch varies in its 
thickening qualities. 
Cook for ten min- LEMON 
utes, stirring often. QAnrT? 

Add the juice of one ©AUl*I!# 

lemon and a little of 

the grated peel, and one tablespoonful of 
butter. Push back on the stove, and as 
soon as the butter is all incorporated stir 
in quickly the beaten yolk of an egg. Beat 
the white very stiff, and stir in lightly, 60 
as to give the sauce the effect of foam. 



PASTRY. 



121 



IT is the invention of an old and re- 
sourceful Arizona housekeeper, a nat- 
ural cook, and one always ready to rise 
to the occasion for unexpected guests, 
even on an isolated ranch miles from any 
base of supplies. 

RHUBARB When rhubarb is in 

^**,-^-r ^t^« season she washes 

DUMPLINGS and cuts it in inch 

pieces, and stews 
with little more than half its weight in 
sugar and just a little water. It does not 
need much, for as soon as it begins to cook 
the juice forms plentifully. While it is 
cooking she mixes a flour batter the same 
as for meat dumplings, using in the pro- 
portion of a pint of flour, a half teaspoon- 
ful of salt, two teaspoonfuls of baking 
powder and a scant cup of sweet milk, then 
drops it by the spoonful into the boiling 
rhubarb. The result is delicious, eaten 
hot with or without cream. As the same 
thing can be done with any kind of stewed 
fruit, this stock emergency dessert may 
find appreciation in other places than on 
the desert. 

MIX together two and one-half cups of 
graham flour, one cup each of milk, 
molasses and seeded raisins, two 
small teaspoonfuls of soda, a pinch of 
salt and a half teaspoonful of ginger. 
Steam two hours in 
STEAMED a DU ttered mould, 
T ^ TTTXTNTXTr , never allowing the 
PUDDING water t0 st0 p bo n. 

ing for a moment. 
Serve with a hard sauce or the following 
liquid sauce, which is one of the most re- 
liable pudding sauces made :— 

Cream Saucfe for Pudding, 

Beat a piece of butter the size of an egg 
with powdered sugar until it is a light 
cream. Set to one side. Put a cup of 
boiling water into a small saucepan and 
stir into it one teaspoonful of flour mixed 
with a little cold water. Cook until clear, 
smooth and the consistency of thin starch. 



Take up the bowl containing the butter 
and sugar mixture and while one beats it 
energetically let another pour it in. 

TAKE one quart of milk, one pint of 
bread crumbs, the yolks of four 
eggs, one teacupful of white sugar 
and the rind of one lemon. Beat the yolks 
and sugar together, then stir in the crumbs 
and milk and bake 
until a light brown. QUEEN OF 
Beat the whites of JT,,.,^-^--.--,- 
the eggs to a stiff PUDDINGS 
froth, stirring in 

four tablespoonfuls of granulated sugar. 
Place over the top of the pudding a layer 
of tart jelly — currant is very good — and 
over all spread the egg froth. Bake in the 
oven until this meringue is a light brown. 
Served either hot or cold, with or without 
a wine sauce, it is an appetizing dish. For 
special occasions an addition of currants 
and raisins makes this pudding even more 
delicious. 



PEEL, then rub through a sieve eight 
ripe peaches. Stir in with them one 
cup powdered sugar and the beaten 
yolks of three eggs. Whisk steadMy for 
eight minutes, then fold in the whites of 
six eggs that have 
been whipped to a PEACTT 
stiff froth. Turn in- OATTT>T?T -, 
to a souffle ddsh, SOUFFLE 
sprinkle with sugar, 

and bake in a steady, rather cool oven 
for ten minutes. 

TO make the sauce beat together one 
tablespoonful cornstarch, two table- 
spoonfuls of butter and one-Qialf cup 
of brown sugar. Set on the stove until 
heated, then turn in hot water, a little at 
a time, and cook un- 
til of the consistency PTJDDING 
required. Add four 
tablespoonfuls grape bAULli» 

or apple jelly, with 
spices or flavoring to taste, and serve hot. 



122 



PASTRY. 



THIS is said to be equal to any plum 
pudding and is certainly far less 
expensive. Mix together a cup and 
a half of flour, one cup brown sugar, one 
cup grated suet, one cup seeded raisins, 
one cup of cleaned 

a * T r,«^»r^..rT currants or chopped 
AN ECONOMI- pruneS} one cup f 

CAL PLUM grated carrot, one 

PUDDING cup of grated P° tat0 > 

" "*"" ~" one-quarter cup of 

minced orange peel, 
nutmeg, cinnamon and clove to taste. 



Marmalade Sauce. 

PUT a small glass of marmalade into a 
saucepan with two wineglassfuls of 
white wine, and stir over a gentle 
fire until well heated. Strain and serve. 
If desired brandy and water in equal 
parts may be substituted for the wine. 



SOAK a half box of gelatine in a half 
cup of cold water for half an hour, 
together with the thinly shaved 
rind of one lemon and two oranges. Then 
pour on a scant cup of boiling water and 
stir until dissolved. 
FRTJTT Add one cup sugar, 

t v two cups of orange 

JELLY j u i ce an £ xhe juice 

of one lemon, and 

strain through a fine cloth into a pitcher 

or saucepan with a lip. Wet a .mould with 

cold water, turn in a layer of the 

liquid jelly about half an inch deep and 

set on the ice where it will harden quickly. 

Prepare . a cupful of fruit, sections of 

oranges, Malaga grapes (seeded), bananas 

(sliced), preserved pineapple, or candied 

fruits, etc., and as the jelly in the bottom 

of the mould stiffens put in a layer of the 

fruit, fastening each piece in place with 

a little jelly before adding enough more 

jelly to cover. Repeat "until all the fruit 

and jelly have 'been used, then set on the 

ice until time to serve. 



A CUSTARD is one of the things that 
admits of no guesswork. It is one 
of the easiest desserts to make 
and one of the easiest to spoil. Its 
proper baking is of even more importance 
than its mixing. It 
must be made of 
fresh materials and THE 

bakes better in a MAKING OF 



shallow dish than in 



CUSTARDS 



a deep one. The 
oven heat must be 

moderate and the cups or dish containing 
the custardi placed in a shallow tin dish 
like a dripping pan. The moment a cus- 
tard is baked it should be taken out. If 
you leave it longer it will be watery. The 
proper test is to insert the blade of a 
knife down to the bottom, and if it comes 
out without liquid adhering the custard is 
done. For the various forms of baked and 
boiled custard, four eggs to a quart of milk 
are sufficient for all purposes, yet six eggs 
may be used, or even more, if the custard 
is desired very rich. Boiled custard is 
smoother if only the yolks of the eggs are 
used. Often gelatine or cornstarch is 
put in to assist in thickening milk when 
egg& are expensive, but these are not real 
custards. Eggs should not be beaten too 
much in making a custard. Beat just 
enough so that the tgg does not string. 
Overheating tends to make a custard 
curdle. 



BEAT slightly four eggs, whites and 
yolks, together. Add one quart fresh 
milk, four tablespoonfuls of sugar, 
a pinch of salt and whatever flavoring is 
desired. Nutmeg is the old flashioned 
flavoring that most 
people like. Rose ativt 

water is delicate and JrLAlJM 

almond good, though BAKED 
not so wholesome as CUSTARD 
other flavors. Bake 
in stoneware cups 

or a bowl set in a basin of hot water. 
Take care that the oven is not toojfcwt» 



PASTRY. 



123 



WHILE quinces are at their best 
quince custard is in order. Rub 
the fuzz off the fruit with a coarse 
cloth. Slice the quinces, saving seeds and 
cores, and stew gently in water to cover 
until very tender. 
OUINCE Strain through a 

rn^TAtm jelly ba ?' ^ eas ? re 

LUOlAKJJ 0U £ a p in fc f juice, 

add to it five ounces 
of sugar, boil and pour over the yolks of 
ten well beaten eggs while hot, stirring all 
the time. Pour back into a hot bowl, set 
this in a dish of boiling water and stir over 
the fire until the custard begins to 
thicken. Pour into glasses, chill and 
serve. 



THE making of frozen dishes was once 
very elaborate, but improved meth- 
ods and utensils have simplified the 
operation until now the veriest tyro may 
be sure of success if certain rules are fol- 
lowed. Of course, 

FROZEN f e mistur <V° * e 

x ivv^un frozen must be cold 

DESSERTS when put in the 
ICES, CREAMS, freezer. The i c e 
SHERBETS, &C, should be crushed 
fine and a third as 
much rock salt as ice used. The easiest 
way to crush the ice is to put it in a stout 
gunnysack and pound it line with a ham- 
mer or the back of an ax. Having made 
the cream and poured it into the can, set 
it in the wooden tub and place around it 
alternate 'layers of crushed ice and salt. 
Let the layers of ice be two or three 
inches deep, with one inch of salt sprin- 
kled evenly with the ice. Let the ice mix- 
ture come a few inches above the cream 
in the can. Now for the freezing, which 
should be done very slowly at first, as 
rapid turning makes a lumpy cream. 
About five hundred revolutions will 
usually suffice to freeze the cream. One 
extremely methodical man who prides 
himself on the velvety smoothness of the 
feed products which he says he has frozen 



for the home dessert every Sunday for 
twenty years turns the crank just one 
hundred times, then rests five minutes, 
turns a second hundred, rests again and 
finishes with the third hundred. This oc- 
cupies about twenty minutes in all. When 
sufficiently frozen, remove the dasher, re- 
place the lid and cork tightly. If the 
cream or ice is to be served within an 
hour, no more ice will be needed. iS imply 
push the can down into the ice, put a 
weight on top to hold it and cover with a 
piece of old carpeting. Sherbets and ices 
are really better served immediately after 
freezing. Cream, however, is richer if al- 
lowed to "ripen" for several hours before 
using. In this case draw off the super- 
fluous water, pack with more ice and salt, 
cover and stand away in a cool place until 
ready to serve. If these directions are 
carefully followed, the cream should be 
smooth and velvety, perfectly free from 
lumps. When a granular consistency is 
required, as in frappes, use a larger pro- 
portion of salt 

TO four calf s feet, carefully scraped 
and prepared, allow about two 
quarts of water, and boil about 
seven hours, skimming well. When done, 
set aside to congeal, then remove all the 
grease. From the 
CALF'S four feet there 

T?r\rkT» tt?t t \7 sn ould ^e about 
FOOT JELLY f^ee pints and a 
N °- 2. t a if of j elly# jp our 

on this one quart of sherry, the juice of six 
lemons, a pound and a half granulated 
sugar, the thinly peeled yellow rind 
of two lemons, one bunch of raisins 
and two blades of mace. Wash eight eggs 
clean, beat the whites' to a froth and 
crush the shells. Put with the jelly. Set 
on the fire, stir until the jelly is melted, 
then remove the spoon. Let boil just 
twenty minutes from the time it com- 
mences to cook. Pour into a coarse cotton 
bag and drain. If not perfectly clear, re- 
peat the straining until transparent. 



124 



PASTRY. 



PARE and core four good sized tender 
apples and steam until they can 
readily be put through a sieve. 
While hot add a tablespoonful of butter, 
the yolks of four eggs, four tablespoonfuls 
of sugar and a cup of 
a ppL ]£ milk. Stir well, then 

PTTQTA-PTY tUrD int ° HttIe CUpS 
tuai AKU or moulds and bake 

in a pan of hot 
water for twenty minutes, or until the 
knife blade comes up clear. Beat the 
whites of the eggs to a stiff froth, sweet- 
ening slightly, and heap over the tops of 
the cups. Dust with powdered sugar and 
brown slowly in the oven. Serve cold. 



Biscuits and Parfsits. 

ARE specially delicious desserts. They 
are quickly and easily made, as they 
require no stirring while freezing. 
The foundation for them, as well as mous- 
ses, is simply whipped cream, with or 
without eggs. 

Here is an excellent recipe: — 

TO two quarts whipped cream allow 
four eggs, three-fourths of a cupful 
of sugar, three-fourths of a cupful 
of water and a teaspoonful of vanilla. 
Boil the sugar and water together for 
twenty-five minutes. 
BISCUIT Beat the whites of 

--_ pD . . the eggs to a stiff 
ICE CREAM f rothj and gradually 

pour over them, still 
beating, the hot syrup. Boat the yolks 
and add to the whites and syrup. Place 
the pan in another vessel of hot water and 
cook for ten minutes, beating all the time. 
Set away to cool. When quite cold add 
the vanilla and mix the cream in lightly. 
Pour in a mould and pack in ice and salt. 
Cover with a piece of carpet and set away 
for three or four hours to harden. Four 
tablespoonfuls of maraschino or sherry 
may be used in place of the vanilla, if pre- 
ferred. 



SCALD a quart of fresh milk, using a 
double boiler to avoid sicorching. 
Beat the yolks of six eggs, add six 
tablespoonfuls of sugar and a saltspoonful 
of salt and beat again. In the making of 
a boiled custard the 
longer beating of the 
yolks is allowable. PLAIN 

Pour the hot milk BOILED 
slowly into the bowl CUSTARD 
containing the eggs, 
stirring constantly 

while so doing. Never stir the eggs into 
the hot milk or your milk will curdle. 
When well mixed pour all back into the 
double boiler and stir constantly until 
smooth and thick like cream. It will grow 
thicker as it cools. Take from the fire, 
strain and., when cool, flavor. Vanilla is 
the generally admired seasoning, but 
lemon is also used. Serve very cold. 

CUT a French roll into slices or toast 
three slices of slightly stale bread to 
a delicate brown. Put in a saucepan 
with a scant quart water and simmer 
slowly until reduced 

ll a o ly \ ^ tT f n BREAD 

through a cloth, fla- 

vor with lemon juice, JELLY 

nutmeg and a little 

sherry, sweeten to taste and pour into 

wet moulds to cool and form. 

SOAK a quarter box of gelatine in a 
quarter cup of cold water for half 
an hour, then place over hot water 
anid keep stirring until the gelatine is 
thoroughly dissolved. Remove and, when 
nearly cold, beat 

thoroughly with an CHARLOTTE 
egg beater. Mean- DTTCQ -, 

time flavor a quart JxUooH* 

of cream with va- 
nilla and add sugar to taste. Pour the 
two mixtures together, whip thoroughly, 
then pour into moulds lined with slices 
of sponge oake cut to fit or lady fingers 
split. Set on the ice until needed. 



PASTRY. 



125 



PUT one-half cupful of sugar in a 
smooth frying pan and stir until it 
melts and becomes a rich cinnamon 
color. Pour it into a pint of rich milk or 
thin cream that has been scalded, add a 
teasipoonful of va- 
CARAMEL nilla, a saltspoonful 

PTTOTADn saIt an( * a ^ a1 ^ cup 
CUSTARD of sugar am} let it 

simmer until <he col- 
ored sugar is absorbed. Set away to cool. 
When cold add the beaten yolks of eight 
eggs, strain to be suae it is smooth ; pour 
into baking cups and set in a pan of hot 
water and bake until firm. Serve cold. 
This will make eight cups. Or make a 
plain custard, putting in less sugar than 
usual ; then stir in two or three table- 
spoonfuls of caramel made in this way : — 

Caramel. 

Put two cups of granulated sugar in a 
clean saucepan, set on the back of the 
range and stir until it browns. Pour into 
it slowly one cup of boiling water, and 
when dissolved put into a can for future 
use. It keeps indefinitely. It is nice 
served as a sauce with the custard or with 
apple dumplings. 



THIS is an easily prepared dessert 
whose attractive name fits its ap- 
pearance. Wash carefully four 
tablespoonfuls of rice and cover with two 
quarts of boiling salted water. Cook slow- 
ly without stirring 
SNOW until the rice is ten- 

TT?T _ v der, drain in a col- 

Jli»LLY ander and shake 

until each kernel is 
separate and distinct. Set aside to cool. 
Meanwhile have soaking a quarter box of 
gelatine in a half cup of water. Twenty 
minutes for this part of the programme is 
good, more is better. Pour over the 
soaked gelatine one cup of foiling water 
and add one cup of sugar. Set in a dish 
#f hot water until dissolved, then mix with 



the cooked rice. Whip a pint of cream 
until light and dry and stir in lightly 
with the rice. Flavor with sherry or 
maraschino and pour into a mould that 
has been wet with cold water. Put in a 
cold place until thoroughly chilled and 
set, then turn out on a flat dish and pour 
round it preserved berries or maraschino 
cherries. 



BEAT five eggs until a spoonful can be 
lifted without stringing. Add one- 
half cup of maple syrup, a salt- 
spoonful of salt, stir well, then add three 
cups of milk and 
strain into a mould MAPLE 
or individual cups. rTTQTA1?n 
Wet .the inside of <~UblAKD 
the cups with cold ' 

water. The hot water in the pan in which 
the custards are set to bake should not 
boil after baking is begun. 



SOAK one box gelatine in two cupfuls 
of cold water lor half an hour. Add 
a quart boiling water in which a 
stick of cinnamon has been cooked, and 
stir until dissolved, 
then add one pint WINE 

good sherry wine, a 
pound and three- JELLY 

quarters of sugar 

anil the juice of two lemons. Strain into 
moulds and set away to harden. 



THIS is the foundation for a number 
of jellies, or it may be used alone. 
Soak one box gelatine in two cups 
cold water for half an hour. Add a quart 
boiling water and a 
cup and a half of LEMON 
sugar and stir until T tt«t t \r 

dissolved. Add the JELLY 
juice of three or four 

lemoQS, dependent upon the size, then 
strain through a jelly bag into moulds. 



126 



PASTRY. 



SOAK a half box gelatine in a half cup 
cold water for thirty minutes, then 
pour over it one pint strong boiling 
coffee. Stir until dissolved, add three- 
fourths cup of sugar 

COFFEE an< ^ a CU P °^ D0 ^ m £ 

_„---- water. Strain into 

JELLY wet moulds and 

set in the cold to 

harden. Serve with whipped cream. 

BAVARIAN creams are among the 
most delicious of cold summer des- 
serts, and are, besides, especially nu- 
tritious. -Soak two scant tablespoonfuls 
of gelatine for a couple of hours in a half 
cup of water. Add 

r»rn?T?inr a pint of boilin S nat 

^urr±L,H, strong Mocha coffee 

BAVARIAN that has just been 

CREAM freshly made, strain 

and sweeten to taste. 

Gool a little, and 
while cooling beat a pint of thick cream 
to a stiff froth. Pour in gradually the 
coffee and gelatine, continuing the beat- 
ing until the whole mixture is thickened. 
Pour into a mould and set in a pan of 
cracked ice, cover and stand in the cellar 
or ice box until needed. Serve with an 
abundance of whipped cream. Many peo- 
ple who cannot drink coffee without in- 
convenience find that coffee served in a 
cream or jelly agrees with them perfectly. 

Marshmallow Trifle. 

FOR 'marshmallow trifle cut half a 
pound of marshmallows into small 
pieces and mix them with half a pint 
of stiffly beaten cream which has been fla- 
vored with sherry. Serve in frappe glasses 
with two or three strawberries on each. 

Soxly Cream ^Pat-a-Pan" Cakes. 

BEAT well together one cup of sugar, 
two eggs and one cup of sour cream. 
Add one small teaspoonful of soda, 
dissolved in a little water, and one and 
one-half heaping cups of flour. Flavor 
the frosting with vanilla or lemon. 



THE old rule— -and there is none bet- 
ter — calls for one pound! each of but- 
ter, sugar and flour, ten eggs and 
a half wine glass each of wine and brandy. 
Beat the butter to a cream and add grad- 
ually a pound of 
sugar, stirring all POUND 
the while. Beat ten 
eggs without separ- CAKE 

a ting until they be- 
come light and foamy. Add gradually to 
the butter and sugar and beat hard. Sift 
in one pound sifted flour and add the wine 
and brandy. Line the cake pans with but- 
tered paper and pour in the well beaten 
mixture. Bake in a moderate oven. This 
recipe may be varied by the addition of 
raisins, seeded and cut in halves, small 
pieces of citron or almonds blanched and 
pounded in rose water. Some old fash- 
ioned housekeepers always add a fourth 
of a teaspoonful of mace. The mixture 
may be baked in patty tins or small round 
loaves, if preferred, putting currants into 
some, almonds or raisins in the rest. 
Pound cake is apt to be lighter baked in 
this way. The cakes may be plain or 
frosted, and they will grow richer with 
the keeping if placed in stone jars. 



PEANUT wafers, while not especially 
new, are always welcome. Make 
ready two quarts of peanuts, shelled, 
"skinned" and chopped or pounded. Beat 
to a cream one cupful of sugar and one- 
half cupful of butter. 
Add three-quarters of 
a cup of milk, two 



PEANUT 
WAFERS 



small cupfuls of sift- 
ed flour, and one and 
one-half teaspoonfuls 
of vanilla. Butter a 

tin sheet, or the bottom (outside) of a 
dripping pan, and spread the dough over 
it in a thin layer, using a knife or spatula. 
Sprinkle thickly with the nuts and bake. 
As soon as removed from the oven, cut in 
squares and take from the tin. 






PASTRY. 



m 



SOAK a cup and a half dried or evap- 
orated apples over night in cold 
water, then stew soft the day before 
using in a half cupful of molasses. Cream 
together one cup sugar and half cup but- 
ter. Add two-thirds 

DRIED APPLE of a cup sour milk ' 

then the apples. And 
^AK.iir next two well beat- 

en eggs, a teaspoon- 
ful cloves, two teaspoonfuls cinnamon, a 
grating of nutmeg and three cupfuls flour 
sifted three times over with a half tea- 
spoonful soda. Mix thoroughly, using the 
hands. Have ready one cupful seeded rai- 
sins, two-thirds cupful currants and a lit- 
tle shredded citron. A few finely chopped 
butternut or hickory nut meats are an 
addition. Put a layer of the batter in a 
paper lined cake tin, then sprinkle in some 
of the fruit and nut mixture. Follow with 
the dough, then more fruit, and so on, 
having the batter at the top. Bake in a 
slow bread oven, covering the cake with 
a buttered- paper if inclined to brown t<K) 
fast on top. 



FOR this have in readiness one cupful 
each of granulated sugar and flour, 
measured after sifting once. Then 
sift both together five times. Also sift 
by itself half a teaspoonful of cream of 
tartar, and beat the 
whites of nine large 
eggs or ten small 
ones to a stiff froth, 
adding to the eggs 
a saltspoonful of salt. Use a wire beater 
for this purpose and whip on a large 
platter. When the whites are foaming, 
add the cream of tartar, then beat until 
so stiff that the platter turned upside 
down will retain the egg. Now slip the 
eggs into the bowl of sifted sugar and 
flour, and cut and fold the whites in very 
carefully so as not to break the air cells. 
Flavor with a little almond. This is the 
critical moment. Have the cake tin in 



ANGEL 
FOOD 



readiness. If you haven't a regular angel 
cake pan use any brick shaped pan or one 
with a tube in the centre. Butter it light- 
ly. A lining of oiled paper is best. Do 
not stop the folding until the cake is al- 
most in the oven, which should be very 
slow. If there is danger of its being too 
hot, leave the oven door open while the 
cake is being mixed. This gives the cake 
a chance to heat gradually and rise slowly 
like a soutfle. After twenty-five minutes 
the heat may be ■ eased a little. It will 
require forty or fifty minutes to bake. 
It is important that the cake should not 
be jarred while baking. When done, in- 
vert to cool. A boiled frosting is usually 
considered best for this cake. 



BEAT the yolks of four eggs until lemon 
colored, foamy and light. Stir in 
gradually two cups powdered sugar 
and beat thoroughly. Add a pinch each 
of cinnamon and cloves and just enough 
sifted flour to make 



the batter of con- 
sistency to drop from 
a spoon. Drop on a 
greased paper in 
tins, leaving room 
for them to spread 
without touching, and 
ate oven. 



PLATZEN 

OR SMALL DROP 
CAKES 



bake in a moder- 



FOR the silver cake mix a cupful sugar 
with a half cup sour cream, adding a 
scant half teaspoonful of soda and a 
cup and three-quarters of flour. Lastly, 
fold in the stiffly whipped whites of four 
eggs and flavor with 



a little lemon. Bake 

in a bread tin, lined 

with buttered paper, 

putting in the batter 

in alternate spoonfuls. 

moderate oven and, when cold, ice with 

a plain white icing flavored with lemon 

or orange. 



SILVER 
CAKE 

Bake in a steady 



128 



PASTRY. 



BEAT one egg and add to it a cup of 
milk. Mix well, then add two and 
two-thirds cups sifted flour that has 
been slightly warmed. Beat well. Dis- 
solve one-thiird compressed yeast cake in 
two tablespoonfuls 



GERMAN 

APPLE 
KUCHEN 



lukewarm milk and 
add to the water 
with two tablespoon- 
fuls softened butter. 
Knead thoroughly in 
the bowl, manipulat- 
ing with hands and spoon until the dough 
feels elastic and velvety. Cover and stand 
in a warm place for about five hours, or 
until it has doubled in bulk, then turn on 
a floured board and roll into a sheet about 
half an inch thick. Place on a greased 
tin, spread with butter, sprinkle lightly 
with sugar, then arrange closely over the 
top enough overlapping slices of apple to 
cover. Wipe over with butter, sprinkle 
with sugar and plenty of nutmeg or cinna- 
mon. Cover with a light cloth and set 
aside for twenty minutes or until quite 
light, then bake in a hot oven. As soon 
as done, brush lightly with cold water to 
prevent the kuchen becoming too dry. 



AX excellent chocolate nut cake that 
is not so expensive but that the fam- 
ily can have one occasionally is 
made in this wise:— Shell a pound of 
English walnuts. Save out two or three 
dozen of the un- 

CHOCOLATE brokei1 halvGS and 

NTTT PACT ChOP fiDe the re " 
i\ u ± ^tir^Ut m a i n i n g kernels. 

Beat to a cream 
one cupful granulated sugar and a half 
cupful butter. Add two eggs, one at a 
time, beating thoroughly after each ad- 
dition. Next stir in alternately one-half 
cup milk and a cup and a half of flour 
sifted with a level tablespoonful baking 
powder. Flavor lightly with vanilla and 
bake in two layers. When the cake has 
partially cooled, spread with an icing 
made in this way:— 'Put into a granite 



basin a teaspoonful butter, and as it 
softensi brush sides and bottom of dish. 
Add two ounces unsweetened grated 
chocolate, three-quarters pound light 
brown sugar and a half cup sweet milk. 
•Cook until a little dropped in cold water 
makes a soft ball when rolled between the 
thumb and forefinger. Add a level table- 
spoonful butter. Take from the fire and 
flavor with a teaspoonful vanilla. To one- 
third of this icing add the chopped nut 
meats. Stir until cool enough to spread, 
then put between the layers. Spread the 
rest of the icing over sides and top of the 
cake and arrange upon it at regular in- 
tervals the whole nut meats. 

MELT a half cake chocolate in the 
oven or over hot water. Stir to a 
cream one and one-half cups sugar 
and a half cup butter. Sift together two 
cupfuls flour and a half teaspoonful soda. 
Repeat this sifting 
three times over -CHOCOLATE 
Beat the yolks of T AvrprAvi? 
four eggs until lem- LAYER CAKE 
on colored and thick, 

and the whites of two until stiff. Put a 
half cupful sour milk in a bowl and stir 
into it a scant half teaspoonful soda di&- 
solved in a half cup warm water. Put 
all the ingredients together and bake in 
layer tins. Put together with lemon icdng 
made from the whites of two eggs. 

BEAT together four eggs and one pound 
of sugar. Add one tablespoonful 
cinnamon, one nutmeg grated, one 
teaspoonful cloves and a teaspoonful bak- 
ing powder. Beat thoroughly. Add two 
ounces candied 
lemon peel, shaved 
fine, and one pound PFEFFER- 
flour, then knead NUSSE 



OR PEPPER NUTS 



thoroughly on the 

moulding board. 

Shape into small 

balls, lay on buttered paper in tins and 

bake in a slow oven. 



PASTRY. 



129 



PETITE 
FOURS 



THESE are inexpensive and not diffi- 
cult when made at home. The foun- 
dation is a simple light sponge cake 
baked an inch in depth in a shallow tin 
lined with paper. It is not necessary to 
grease the paper. When done, turn out 
on a bread board and 
with a sharp knife 
cut into diamonds, 
dominoes and 
squares. Split each 
of these through the centre, spread half 
with jelly, frost ; ng or rich preserves, put 
the other half on top and ice with variously 
tinted and flavored icings — white with al- 
mond, pink with rose, green with pistache, 
yellow with orange, brown with chocolate. 
Decorate the brown domino shapes with 
white dots of frosting, the pink cakes with 
candied rose leaves, the green pistache with 
candied cherries, and the white with can- 
died violets or cherries and angelica leaves. 

WHIL'E almost every housekeeper has 
her own favorite recipe for layer 
cake, the following is so unfailing- 
ly reliable that it deserves to be spread 
on every cook's culinary archives as a 
standby. Place in a 

T AVT?P warm bowl one-half 

i-rAYiiK cupful of butterj and 

CAKE with a wooden spoon 

rub to a cream. Add 
gradually one cupful of sugar. Beat the 
yolks of four eggs until lemon colored and 
thick, add to them a second cupful of sugar 
and stir into the creamed butter and 
sugar. Add one teaspoonful lemon or 
vanilla extract. Beat the whites of the 
four eggs stiff and dry and let them stand 
while you add alternately and little by 
little one cupful of milk in which a half 
teaspoonful of soda has been dissolved and 
three cupfuls pastry flour sifted with one 
teaspoonful cream of tartar. Lastly fold 
in the whites of the eggs. Bake in round 
shallow pans and spread with any filling 
preferred. 

A rich fig filling for cake is made in 
this way :— Blanch one pound of almonds, 



seed one pound of raisins, add three- 
quarters of a pound of figs and half a 
pound of citron. Chop until very fine, and 
mosten with sherry to form a soft paste. 
Spread a thin frosting over the cake, then 
a layer of the paste and another thin layer 
of frosting. 

A more simple filling is made by chop- 
ping fine half a pound of figs and adding 
to them a half cupful of sugar and a half 
pint of sherry. Cook over the fire until 
it thickens like jelly. 

FOR a white layer cake cream together 
a half cup of butter and two cupfuls 
of sifted sugar. Add one-half cupful 
of sweet milk, one teaspoonful vanilla ex- 
tract and the whites of four eggs. Sift to- 
gether one heaping 
teaspoonful of bak- w - 
ing powder and one will ±12* 

and one-half cupfulsLAYER CAKE 
of flour and stir into 

the mixture. Beat well and bake in lay- 
ers. When baked spread with any filling 
desired and pile one on the other, covering 
the top with frosting. 

This is a good marshmallow filling for 
a white or angel cake baked in three lay- 
ers :— Cut a half pound of marshmallows 
into small bits, using scissors for this pur- 
pose. Put into a bright, clean stewpan 
two cupfuls of sugar and one-half cupful 
of water. Boil until it hairs, take at once 
from the fire and pour over the well 
beaten whites of two eggs. Add marsh- 
mallows and any flavoring desired, and 
beat until cold. 

A fruit filling that goes well with white 
cake is made of four tablespoonfuls of 
fine chopped citron, the same quantity 
of fine cut raisins, one-quarter pound of 
chopped figs, one-half cupful blanched al- 
monds, one-half cupful pulverized sugar 
and whites of three eggs. Beat the 
whites very stiff, add the sugar and 
other ingredients and spread between the 
layers of cake while still warm. A little 
currant jelly may be added, if desire^ 
to moisten the filling. 



180 



PASTRY. 



NO cook yet discovered can outdo the 
Virginian in the way of making 
pound cake. The following recipe 
comes from that section of the country 
and is warranted to succeed if faithfully 
followed:— Beat one 

SOUTHERN one pound of pow- 
POUND dered sugar together 

CAKE until they form a 

cream. Separate the 
whites from the 
yolks of one dozen eggs. Whisk the 
whites to a stiff froth and heat the 
yolks until thick. Beat the whites 
into the creamed butter and sugar, 
then add the yolks and stir all 
thoroughly together. Sift the flour and 
put in lightly, little by little, stirring 
only enough to mix smoothly. Pour 
into pans lined with buttered paper and 
bake in a moderate oven for one hour and 
a quarter. Take care not to stir or to 
shake the pan until the cake is well set. 
This is genuine pound cake, which is al- 
ways unflavored, but, if preferred, the 
juice and grated rind of a lemon may be 
added. 



THE true fruit cake should contain but 
little batter in proportion to its 
fruit. It should be black, rich and 
moist, and to achieve this result must be 
baked very slowly, five hours at the least, 
in order to give the 
fruit time to swell 
ENGLISH an( j its juices to per- 
CHRISTMAS meate the entire 

FRUIT CAKE m ^f s ; s » ch cake 

will keep for years, 
if iced and put in 
a stone jar in a cool /place. Mix to a 
cream in a warm bowl one pound of fresh 
or well washed butter and one pound of 
sugar. Grate in the yellow rind of one 
lemon and add to the mixture ten eggs, 
<©ne by one, beating vigorously after each 
egg is added. Mix together on a plate a 



teaspoonful of cinnamon, two of allspice, 
half a teaspoonful of cloves and the same 
amount of grated nutmeg. Add four 
tab'lespoonfuls of molasses, mix, and then 
add to the butter, sugar and eggs, together 
with a pound of sifted pastry flour. 
Knead thoroughly, using the hands in- 
stead of a spoon. Have already prepared 
two pounds of currants, cleaned and dried, 
two pounds of seeded raisins, two pounds 
of choice California raisins, seeded, half 
a pound of citron, shaved in thin slicas, 
half a pound of candied lemon and orange 
peel, cut in thin slices, one gill of brandy 
and one of Jamaica rum. Add to the bat- 
ter and knead until thoroughly incor- 
porated. Pour into two cake tins, lined 
inside with well greased paper. Tie four 
or five thicknesses of coarse wrapping 
paper around the outside and bottom of 
the tins. See that the fire is banked up 
to last, with the addition of an occasional 
shovel of coal, in order to keep the oven 
heat even, and bake five hours, watching 
that it does not scorch. Remove from 
the oven very carefully, but leave 
in the tins until quite cold. The next day 
ice with a thin icing of unbeaten egg and 
confectioners sugar and later with heavier 
ornamental icing. It is difficult to bake 
fruit cake with a gas range. In Philadel- 
phia many old fashioned housekeepers pre- 
pare their cake already for baking, then 
send it to the baker's for the long, slow 
baking that is such an essential to its suc- 
cess. 



BEAT six fresh eggs and a cup of sugar 
together with a wire beater, not 
the patent beater. Whip in long 
strokes until the mixture is perfectly 
creamy, light and white. This takes time. 
Add a teaspoonful 
vanilla or lemon and SPONGE 
two tablespoonf uls ._ . „ 

of cold water, and CAKH, 

beat again. Lastly, 

fold in— do not beat— one cup of sifted 
flour. Bake in a rather slow oven. 



PASTRY. 



131 



CREAM together one-half pound but- 
ter and a pound and a half sugar. 
Add gradually the yolks of six eggs 
beaten until creamy; then one pint sour 
cream, in which a teaspoonful soda has 
f been dissolved, al- 

CHRISTMAS ternating with a 

PPTTTT PATfT? P ° UDd and a half ° f 
JPKU1I UAKlJ/ flour . >s ext add the 

whites ©f the six 
eggs, beaten stiff, and lastly one pound 
seeded raisins, one pound currants, one- 
half pound citron dredged with a quarter 
pound of flour (which would make a pound 
and three-quarters of flour in all). Add 
the juice of a lemon and the grated yellow 
rind of two, one grated nutmeg and a 
sprinkling of mace. Bake in a paper lined 
pan for two and a half hours in a slow, 
steady oven, or steam first like puddingy 
then bake the last hour. This mode of 
making a fruit cake. is almost an essential 
where one uses a gas stove. Cover with 
buttered paper while baking. This recipe 
is said to have been copied from Martha 
Washington's own book. 



BEAT to a cream a quarter cup of but- 
ter, then rub in one-half cupful pow- 
dered sugar. Add, drop by drop, a 
quarter cupful of milk, then, gradually, 
seven-eighths cup of sifted flour. Flavor 
with a half teaspoon- 



ALMOND 
WAFERS 



ful of vanilla or pis- 
tache, and spread 
very thinly over the 
bottom of an invert- 
ed dripping pan and cut in three-inch 
squares. Sprinkle with chopped blanched 
almonds and brown delicately in a very 
slow oven. Take from the oven, turn the 
squares over one by one with a knife and 
roll loosely. Take up and spread on a 
waxed paper to cool and dry. If fhe 
squares harden before you get them all 
rolled place over the fire a moment to 
soften. Serve with cocoa, afternoon tea, 
ice cream or preserves. 



IN the drawing room of a New York 
hostess a very dainty nutty wafer was 
served, which was so much enjoyed 
with the five o'clock tea that the hostess 
was led to explain the history of her Mar- 
guerites. These were 
simply thin crackers MAR 

spread thickly with rn „ " ~ 
the following mix- UUH.K11&6 
ture:— Take a cupful 

of finely chopped nuts— pecans, English 
walnuts and almonds— and put them into 
the well beaten white of an ^gg to which 
enough sugar has been added to make a 
thick icing. Spread on the crackers and 
brown slightly in the oven. The story 
was that these dainties were made after 
an old navy rule, valued because the 
wafers kept well, being ever fresh and 
ready for use during long voyages. 

BEAT the whites of the two eggs left 
from the batter until stiff, adding 
to them one cup of powdered sugar, 
or enough to make the frosting quite stiff. 
Add one square of chocolate that has been 
melted. Spread the 
tops of two of ike CHOCOLATE 
cakes with a thin ttvt/-* 

layer of slightly acid FILLING 
jelly, such as cur- 
rant, plum or grape, then put the cakes 
together with the chocolate frosting. 
Spread the top layer with some of the 
frosting. This cake keeps well if put in 
a tin box and covered. 

BEAT the white of one tgg until light, 
but not stiff, then add little by little 
and alternately one cup granulated 
sugar and one tart apple, peeled and grat- 
ed as it is added. 

Continue the beating a ppT,IC LAVF'R 
in long, even strokes 
for twenty minutes CAKE 

until you have a 

white, feathery mass that will hold its 
own. Spread between the layers of a 
sponge cake. 



132 



PASTRY. 



THOUGH the old simnel cake be- 
longed originally to the middle Sun- 
day in Lent, it may now be 
found on hand at the confectioner's from 
the beginning of Lent until Easter. The 
modern rearrange- 
SIMNEL nient of the old time 

simnel is as follows: 
OAKE Bake as a founda- 

tion a fair sized 
round pound or Madeira cake, flavoring 
with essence of almond and coloring a 
rich yellow by the liquid extracted from 
a little saffron dropped in boiling water 
and squeezed through a piece of cheese- 
cloth. When the cake is perfectly cold, 
build a wall of frosting on top of the cake 
around the edge, leaving a good sized hole 
in the centre for the candied fruit. To 
make the .frosting, blanch a half pound of 
fine almonds (preferably the Jordan) and 
pound to a paste in a mortar, moistening 
with a tablespoonful of orange flower 
water. Add to the almonds the whites of 
two eggs and confectioner's sugar to 
make a stiff frosting that will stand of it- 
self. Having built the wall on the cake, 
place in a slow oven until the almonds 
have dried thoroughly, like almond maca- 
roons. When the cake is cold again, fill 
the well in the centre with a mixture of 
candied fruit, plums, pears, orange slices, 
cherries or strawberries, interspersed with 
blanched whole almonds. Almonds al- 
ready pounded to a paste can now be ob- 
tained at any first class grocery. 



THIS is exceedingly tender and de- 
licious when made of sour cream. 
It may be baked in layers or in a 
loaf, putting the white and yellow batters 
in streaks like a marble cake. For the 
yellow part, beat to 
a cream the yolks of GOLD 

four eggs, then add ^ 

a cupful sugar and CAKE 

beat again. Add 

three-fourths of a cup of thick sour cream 
into which has been stirred a half tea- 
spoonful soda. Next fold in a cup and 
three-quarters of pastry flour that has 
been sifted several times over and flavor 
with a little grated yellow rind of orange 
and a teaspoonful orange juice, or less of 
the extract. 

THIS is a simple tea cake made from 
one pound flour, half a pound butter, 
two ounces sugar, half a teaspoon- 
ful lemon juice, a teaspoonful grated yel- 
low peel, and enough water to make a 
stiff paste. Divide 

the dough into two G QQ D pRJDAY 
equal parts and roll 
into large round CAKE 

cakes about the size 

of breakfast plates. 'Mark the edges in 
a fancy design with a jigger, or pinch 
them with the fingers. Mark each cake in 
quarters, brush over with the white of an 
egg, lay a strip of candied lemon peel on 
each, sprinkle with granulated sugar and 
bake. Serve either hot or cold. 



ADD to a scant cupful of sifted flour 
one cupful of granulated sugar and 
two cupfuls of the best shredded co- 
coanut. Mix thoroughly, then fold into 
the mixture the whites of three eggs 
whipped to a stiff 
COCOANUT froth. Make into 

MACAROONS sma11 flat cake s and 
bake in a slow oven 
until crisp and a delicate brown. 



BEAT one egg thoroughly and add one 
scant cupful sugar with which one 
large tablespoonful of cornstarch 
has been mixed by sifting. Add the grated 
yellow rind and juice of an orange and 
the juice of half a 
lemon. Mix thor- ORANGE 
oughly and pour over Tivrr 1 

the mixture one cup- -* 1 J-l-fl-flW Lx 
ful of boiling water. 

Cook, stirring all the time, until it thick- 
ens slightly. Cool before using. 



PASTRY. 



133 



"TOl the oyen with, flawns, Jennie, pause not for 

sleep, 
For to-morrow thy father his wake day will keep." 

SO runs the old English song, dating 
back to Elizabethan days. Small 
wonder Jennie was obliged to stay 
up all night t«> provide her father with 
"wake day" refreshments when we con- 
sider the old time 
FLAWNS tedious process of 
OR CHEESE- separating curds 
Pattpq from whey and die 

CAKJib -braying- of the 

curds in a stone mortar with rose water 
and almonds. The twentieth century 
housekeeper knows how to shorten the 
operation and in place of using milk, takes 
a Neufchatel or cottage cheeese as foun- 
dation for her flawns. This is crumbled 
fine and added to the other ingredients, 
allowing to one Neufchatel a scant cup 
of sugar, a half cup rolled cracker 
crumbs, four eggs, a half cup cream, a 
half cup currants well washed, thorough- 
ly dried and floured, the grated rind and 
half the juice of a lemon, a teaspoonful 
rose water and cinnamon and nutmeg to 
taste. Mix well and fill small patty tins 
lined with puff paste. Ornament the top 
with currants and narrow strips of citron, 
and bake in a quick oven, not allowing 
the flawns to get too brown. 

PUT into a pan one cupful of brown 
sugar, one cupful New Orleans mo- 
lasses, one-half cup melted butter, 
lard or good drippings, one cupful sour 
milk into which has .been beaten one tea- 
spoonful soda, two 
beaten eggs, a tea- 
spoonful and a half 
of cinnamon, a tea- 
spoonful of cloves, 
two teaspoonfuls of ginger, the grated 
rind of a lemon, one cupful steamed and 
chopped prunes and flour enough to make 
a rather stiff batter. There is a difference 
in the thickening qualities of flour, but the 
amount required will be about three cup- 
fuls. 



PRUNE GIN- 
GERBREAD 



BOIL one cup fine granulated sugar 
with one-third cup hot water until it 
spins a thread. Have ready the 
white of one egg beaten stiff with one- 
eighth teaspoonful cream of tartar. Pour 
the boiling syrup 
slowly into the egg, CHOCOLATE 
beating steadily un- TV r^ -kt^ 

til thick enough to^LLING NO. 2. 
spread. Add two 

tablespoonfuls powdered cocoa or choco- 
late while the syrup is still hot, and the 
last thing add two tablespoonfuls whipped 
cream, if you wish it extra nice. Spread 
between the layers and on top and sides 
of cake. 



TO four well beaten eggs add four 
ounces of sugar and beat for twen- 
ty minutes. Mix three ounces of 
seedless raisins with five ounces slightly 
browned flour and put in gradually the eggs 
and sugar. Pour in- 
to a flat; square Mn CH RISTMAS 
lined with buttered «attadt?c 
paper and bake a SQUARES 
quarter of an hour 

in a hot oven. Take from the oven and 
cut into squares while still hot. 

RUB to a light, white cream two cups 
and a half of butter and three cups 
of sugar. Add ten eggs, two at a 
time, beating five minutes between eagh 
addition. Sift four cups of flour, three 
times over, with one 
teaspoonful of bak- YTJLE 

ing powder and add 
to the sugar, butter CAKE 

and eggs. When 

well mixed, add four cupfuls of currants, 
washed and dried, one-half cup of shred- 
ded citron, one teaspoonful each nutmeg 
and cloves and one gill of brandy. Mix 
and pour into a paper lined tin, also well 
protected with paper outside, and bake 
two and one-half hours in a moderate 
oven. 



134 



PASTRY. 



THE ingredients called for are eight 
eggs, one pint of sugar, three gills 
of flour and the juice of one lemon. 
Beat the yolks until lemon colored and 
thick, then add the sugar little by little, 
still beating. Beat 

CHINABOY'S ** wh " es *° a st 'f 

r«^^iT^-m ~ a -r^-r-, froth and add to the 

SPONGE CAKE yo i ks . Put in the 

flour very gently, so 
as not to break the air bubbles, add the 
lemon juice, and pour into a shallow tin 
lined with buttered paper. Bake about 
twenty minutes in a steady oven. 

BEAT to a cream one cup of butter and 
two of sugar. Break in two eggs, 
beating vigorously, add half a cup 
of hot milk, half a teaspoonful of salt 
and sifted flour to make a stiff batter. 
Beat well. Add a 
cup and a half more 
OLY-KOOKS of hot milk and more 
sifted flour, until the 
batter is as stiff as 
can be beaten with ease. Cool to luke- 
warm, add a yeast cake dissolved in a cup 
of water, a little more flour and then beat 
until the batter blisters. Cover and set 
in a warm place about twenty-four hours 
to rise. If set about ten in the morning 
it will be usually well risen by nine of 
the next morning. Dredge the moulding 
boara with flour and turn the batter on 
it, remembering the dough must be as soft 
as can be handled, and the less handling 
the better. Roll the dough in sheets about 
three-fourths of an inch thick and cut in 
round cakes. Now, with a sharp, thin 
knife cut a slit in each cake and insert 
in the centre a plump raisin, a bit of 
sliced citron and a lump of sugar, or a 
teaspoonful of any rich preserve. Wet 
the edges of the slit and press together 
closely. Let the doughnuts rise for half 
an hour, or until quite light, and cook in 
a kettle of smoking hot fat. This may be 
lard or lard drippings. It should be hot 
enough to color a bit of bread a light yel- 
low as soon as it is dropped in. 



The oly-kooks take about ten minutes 
to cook — longer than ordinary doughnuts — 
on account of the fruit in the centre. This 
should be a tender, golden brown when 
done. Lift out with a skimmer, drain and 
lay on soft brown paper to absorb the fat. 
Roll in powdered sugar and when cold set 
away in a stone cake jar. Old fashioned 
cooks sometimes soak the oly-kooks in a 
little Santa Cruz rum and serve them 
with preserved peaches. In some old 
Knickerbocker families they are often 
served during the holidays with vanilla ice 
cream. 



FOR sunshine cake sift the flour and 
sugar the same as for angel cake, 
only lessening the flour to three- 
fourths of a cup. Add a pinch of salt* to 
the whites of seven eggs, and beat until 
stiff and dry. Beat 
the yolks of five eggs SUNSHINE 
until lemon colored trr* 

and thick, add the CAKE 

sugar and flour to 

the yolks, stir in lightly the whites of the 
eggs and half a teaspoonful of cream of 
tartar, flavor with orange extract and 
bake the same as angel cake. Frost with 
yellow icing, flavored with orange, and 
decorate with bits of candied orange peel 
and leaves cut from angelica. 

THESE may be made with any nuts 
preferred, buv hickory nuts are spe- 
cially good. Rub together one cup 
lard or butter and two cups of light brown 
sugar. Add two well beaten eggs, one 
cupful sour milk, a 
teaspoonful of soda AMAT tt« d 
dissolved in a little ANOTHER 
of the milk, one cup- RECIPE FOR 
ful chopped nuts andj^Tjrn COOKIES 
flour added little by 
little until the dough 

is the right consistency for rolling thin. 
Cut in round or fancy shapes, place on 
greased pans and bake in a quick oven for 
five or six minutes. 



PASTRY. 



135 



A WELL made gingerbread is much 
better cake on certain occasions 
than a fruit cake, and is quite su- 
perior to a coarsely made cake. A 
chocolate icing is particularly nice on a 
molasses sponge 

rmr „ D cake flavored with 

WNGER- gingeri To make 

BREAD this cake put into a 

with. Chocolate pan two cupfuls of 
Icing;. molasses, a cup and 

t three-quarters lard 

and butter nrxed, or all butter, a 
tablespoonful ginger and the same amount 
of hot water poured over a tablespoonful 
of soda. Stir in enough flour to make a 
batter about as stiff as for a sponge cake. 
It should be soft enough to spread out 
when poured in a biscuit pan. As ginger- 
bread burns easily, it should be pro- 
tected at top and bottom. An asbestos 
griddle set under the pan is a protection 
against scorch. When the cake is done 
lift the pan out of the oven without jar- 
ring and let it remain in the tin until 
nearly cold. For the icing, stir two 
squares of unsweetened grated chocolate 
with two to five tablespoonfuls sugar. 
Add three tablespoonfuls of boiling water 
and stir the mixture over the fire until 
smooth and glossy. Spread on evenly 
while the cake is a trifle warm, then let 
it remain in the pan until cold. Cut in 
squares and, when the icing is hard, lift 
out. 

THIS is a reliable recipe, for the popu- 
lar Scotch cakes, which has been 
handed down from generation to 
generation in an old Scotch family. The 
ingredients required for these cakes, the 
making of which is 
SCOTCH never intrusted to 
anv but loving 
u^itf^a hands, are one 

pound of the very 
best butter, one and one-eighth pounds of 
flour, one pound of sugar, one level des- 
sertspoonful of caraway seed, one table- 



spoonful of ice water and candied car- 
away seed sufficient to sprinkle thick on 
top of the cakes. Have the butter, the 
mixing bowl and the hands as cold as pos- 
sible. Cut the butter in small pieces, add 
the flour, and work together thoroughly 
and quickly. Add the sugar and mix 
lightly. Sprinkle in the caraway seed and 
mix through. Add the water at the last. 
Make the dough into a ball, flour the 
moulding board, put the dough on it, roll 
out quickly, and beat level and smooth 
with a rolling pin. Fold over the ends 
and beat again. Do this three times, the 
last time rolling it to the size and shape 
of the pan it is to be baked in. Properly 
this should be a shallow sheet iron pan. 
Put the dough in about half an inch thick 
and bake twenty minutes in a steady oven. 
When done it should be an even light 
brown on top and brown on the bottom. 
If it shows signs of browning too quickly, 
cover with white paper. Test with a 
straw or knitting needle. Remove the 
paper when cool, and when thoroughly 
cold pack in thin boxes with clean letter 
paper between the layers. 

Soft Gingerbread with Sour Mills:. 

Put into a pan one cup of molasses, one 
cup of sour milk, one-half cup of softened 
butter, one heaping teaspoonful of soda, a 
tablespoonful of ginger and flour to mix 
very soft. 

PUT into a bowl one and one-third cups 
of molasses, one cup of brown sugar, 
one cup of sour milk in which a 
heaping teaspoonful of soda has been dis- 
solved. Add one teaspoonful vinegar and 
stir until the soda 
has stopped -purr- MOLASSES 
ing." Now add one r»nnvTi?c 
cup melted shorten- COOKIES 
ing, one beaten egg, 

one tablespoonful each cinnamon and gin- 
ger and a saltspoonful salt. Mix, add 
flour enough to make as soft a dough as 
can be rolled out, cut in thick cookies and 
bake in a quick oven. 



136 



PASTRY. 



STEW one apple and rub through a 
sieve. Add the grated yellow peel 
and juice of one lemon, one cup of 
sugar and one beaten egg. Cook until 
the mixture thick- 
LEMON ens, then put be- 

FILLING tween the cake lay- 
ers. 



SOAK two tablespoonfuls of gelatine 
in water to cover for twenty min- 
utes, then melt over the tea kettle. 
Cook two cups of granulated sugar with 
eight tablespoonfuls of water until it 
threads; pour in the 
TTTTTT melted gelatine, add 

■*■ u A A A a teaspoonf ul of va- 

FRUTTI nilla or rose water, 

FILLING and beat m a c ° o1 

place until white and 
thick. Toward the 
end of the beating stir in two or three 
tablespoonfuls of various crystallized 
fruits, cut in small bits, and add fine 
chopped nuts if desired. 

WHIP very sour cream until stiff. Add 
a cup and a half of English wal- 
nuts or hickory nuts, chopped to a 
powder; sweeten to taste and flavor light- 
ly with vanilla. This 
SOUR CREAM is extremely nice 

FILLING and > moreover, a 
novelty. 

THIS is made in separate batters, light 
and dark, then mixed together in 
the cake tin so as to present a 
marbled appearance. Put into a cup two 
heaping tablespoonfuls grated chocolate 
and a heaping tea- 
MARBLE spoonful butter. Set 

a TT-c* over fc ^ e tea Settle 

CAKE Gr j n h t water to 

melt. Beat to a 
cream one cup sugar and a half cup but- 
ter. Add gradually, beating all the time, 
a half cup milk. Next, add the whites of 



six eggs beaten stiff; a teaspoonf ul vanilla 
and a cupful and a half pastry flour thafc 
has been thrice sifted with a teaspoonfal 
and a half baking powder. Take out one- 
third of this mixture .and put in a sep- 
arate dish. Add the melted butter and 
chocolate and a half teaspoonful cin- 
namon. Fill your cake tin with about two 
inches of white batter, then drop in three 
or four places, a spoonful at a time, choco- 
late, stirring round so it will look like 
marble marking. Repeat this until the 
batter is used, then bake in a moderate 
oven about three-quarters of an hour. 

PUT into a saucepan a cupful of grated 
maple sugar and a half cup milk. 
Cook until thick. Add a tablespoon- 
ful of butter, then cool and beat. At 
first it may look as if it was going to 
curdle, but it will 
grow smooth in the MAPLE 
beating. Do not let CREAM 
it boil long enough tmp T t T1VTr i 
to candy, but only ^LLING 
until it forms a soft, thick mass when a, 
spoonful is dropped in cold water. 

COOK together one cup of cream, two- 
thirds of a cup of sugar and a heap- 
ing tablespoonful of butter. As sood 
as it threads remove MOCHA 
from the fire. Add r-Kir* 

a quarter of a cup of FILLING 
strong coffee and cool before spreading. 

BEAT to a cream one cup of butter 
and two of sugar. Add two well 
beaten eggs, two cupfuls of chopped 
hickory nut meats and flour to make a 
stiff dough. Turn on to a floured board 
and roll out into a 

very thin sheet. C ut JIICKORY NUT 
into round cookies nr\r\VTC*o 
and bake in a mod- COOKIES 
erately hot oven. 

When a delicate brown take out, brush 
p.ach with a litttle white of egg and 
sprinkle with granulated sugar while still 
not. 



PASTRY. 



137 



BEAT one egg until light, add one cup- 
ful of sugar, beat well together, then 
add two tablespoonfuls of flour and 
one cup meats, chopped fine. Grease tins, 
dust with flour ; drop 
HICKORY NUTthe macaroons by 
MACAROONS teaspoon fuls on 
them and bake about 
twenty minutes in a moderate oven. 



S SIMPLE rule for plain but excellent 
seed cakes calls for one cup of but- 
ter and two cups of sugar beaten to 
a cream, two cupfuls of baking powder, 
sifted together three times, a pinch of salt, 
two tablespoonfuls 
«ripr\ of caraway seeds 

and three tablespoon- 
CAKES fuls of sweet milk. 

More flour may be 
added if not quite stiff enough to roll. 
Turn out on a floured board and roll with 
a floured rolling pm until nearly as thin 
as a wafer. Cut into round or oblong 
cakes and bake in a rather quick oven. 
Some housekeepers prefer to add a couple 
of eggs to this recipe, which makes the 
cookies a little harder. 



FOR these puffs use half a pound of but- 
ter, half a pound of fine flour, a cup 
of water and eight fresh eggs. Clari- 
fy the butter, pouiing off the salt, then 
heat with the water until it comes to the 
boiling point. Grad- 

WIND BEUTEL ually stir in the sift " 

OR WINDBAGS d ough cleaves to 
the sides of the pan. 
Take from the stove and cool slightly 
before adding a few gratings of nutmeg, 
a little grated, lemon peel and the eggs. 
Beat the eggs through and through the 
batter with a steady motion. Turn the 
mixture in a well buttered plate and divide 
into cakes the size of walnuts. Set in a 



quick oven and bake a golden brown. 
When done dust with powdered sugar and 
serve immediately. 



PUT into a bowl the white of one egg 
and a half egg shell of water. Begin 
stirring in the soft confectioner's 
sugar with any 

flavoring desired andQONFECTION- 
when of the desired ER , g SUGAR 
consist ency for 
spreading put on the ICING 

cake. Melted choco- 
late may be added to this. 



BOIL one cup sugar with five table- 
spoonfuls water until it threads. 
While boiling whip the white of a 
perfectly fresh egg to a stiff froth and 
when the syrup threads beat rapidly and 
evenly into the 
whipped whites. BOILED 
Stir until rather rnTKin 

thick and spread ICING 

over the cake as 

quickly as possible. It may be flavored 
with grated orange or lemon peel or any 
extract desired. A half cup of chopped 
almonds or two tablespoonfuls powdered 
chocolate may be added to this frosting 
for some cakes. 



BEAT the whites of three eggs to a 
stiff froth, then add gradually one 
pound confectioner's sugar, beating 
all the time. Beat until the mixture will 
not run when spread and then add flavor- 
ing and a few drops 

of ultramarine or BRIDE ,g CAKE 
indigo blue. Mix rm-Kir^ 

carefully so it will ICING 

not streak. This blue 

is harmless and not only makes the bride's 
cake a snowy white but keeps it from 
taking on that yellowish tinge that frost- 
ing is apt to get in time. 



138 



PASTRY. 



AFTER boiling and mashing one pint 
of chestnuts, add a half cup of 
cream or two rounded tablespoon- 
fuls of creamed butter, a cup and a half 
of milk, two well beaten eggs, quarter of 
a cup of sugar and 
CHESTNUT salt to season. Beat 
PATTIES well, turn into little 
patty tins filled with 
rich paste, and bake quickly. 

GRATE a square and a half of un- 
sweetened chocolate and add to it 
five tablespoonfuls of sugar and 
three of water. Stir over the fire until 
smooth and glossy, 
CHOCOLATE beat and spread over 

ICING tne cake - This 

makes a rich, black 
icing with a strong chocolate flavor and 
not very sweet. 



COOK in an agate saucepan one cupful 
sugar and a quarter cup milk. As 
soon as a little dropped in cold 
water makes a soft ball when rolled be- 
tween the fingers, 
take from the fire, FROSTING 
flavor and beat until WITHOUT 
it thickens, then tprT^Q 

spread. For a choc- HrVjUk 

olate filling use brown sugar instead of 
white. 



ADD to one cup powdered sugar three 
tablespoonfuls sweet cream and 
mix well. Add a tablespoonful 
cocoa and a half COCOA 
teaspoonful vanilla TrT?nQTTTsja 
extract, then spread, *i<U&1 llMLr 
This frosting will not crack when cut 




SIFT together, five times over, four 
quarts flour, six rounded teaspoon- 
fuls baking powder and four level 
teaspoonfuls salt. Have the oven quite 
hot. Add to the sifted flour enough milk 
and water in nearly 



BAKING 

POWDER 

BREAD 

(Quick: Process). 



equal proportions to 

make a moist, not 

wet, dough, stiff 

enough to handle ; 

then divide into four 

portions, mould 

lightly into shape and put into brick 

shaped pans. Brush the tops over with 

milk and bake an hour. 

SCALD one cupful cornmeal. When 
cool beat into it one cup sour milk 
with one tablespoonful melted but- 
ter, one tablespoonful flour and a tea- 
spoonful salt. Beat well, then add an- 
other cup sour milk 



VIRGINIA 
BATTER 
BREAD 



and again beat vig- 
orously. Dissolve 
one-half teaspoonful 
soda in one-half cup 
sour milk, stir into 
the mixture and 
beat all together. Put into a well but- 
tered pudding dish and bake half an hour 
in a quick oven. Test with a splint. If 
it comes out without any of the batter 
adhering the bread is done. 



PUT two rounding tablespoonfuls of 
lard into a frying pan and melt it. 
Make a batter with two cupfuls of 
corn meal, two beaten eggs and one level 
teaspoonful of soda dissolved in two cup- 
fuls of sour milk. 



NEBRASKA 
CORN- 
BREAD 



Pour one-half of the 
melted lard into the 
batter, beat and 
pour the batter into 
the frying pan. Set 
the pan on top of 

the stove where it will cook slowly, cov- 
ering with a tin. When the top seems 
firm turn the pan over on a tin plate and 
lay the loaf back with the top down in 
the pan. In a few minutes this side will 
be browned a little. 



MIX together three cups graham 
flour, two cups entire wheat flour, 
one half teaspoonful salt and 
two teaspoonfuls baking nowder. Add a 
tablespoonful and a 



half molasses stirred 
in a pint of cold 
water. Beat well, 
then turn in two 
buttered tins. Bake 
an hour in a steady 
oven, covering the 
first twenty minutes with oiled paper. 



HEALTH 

FOOD 

BREAD 
No. a 



139 



140 



BREAD. 



THIS is another delicious autumnal 
bread, indigenous to New England. 
To make it properly one should 
have the fresh sweet yellow corn meal 
and rye meal, not rye flour, which is a 
very different pro- 

•D-DrWXT-Kl duct To make a 

tfKUWJU large loaf of tMg 

BREAD genuine Boston 

WITH brown bread, sift 

PUMPKIN rS7 Itl^ 

JUICE meal, the same 

amount of rye meal 
and a half teaspoonf ul of salt. Add quar- 
ter of a cup of molasses, one cup pump- 
kin juice, one cup of milk and a half tea- 
spoonful of soda dissolved in two table- 
spoonfuls of milk. Beat the batter thor- 
oughly, turn into a two-quart browni 
bread tin and steam for five hours. When 
this is intended for Sunday mornings with 
baked beans it should be made on Sat- 
urday, then resteamed in the morning. 
This makes excellent toast. 

TO one quart sifted wheat flour add a 
tables poonful sugar and a teaspoon- 
ful salt and sift again. Heat a 
cup and! a half milk or part milk and part 
water to the boiling point; add a table- 
spoonful butter and 
take at once from 
ALMOND the fire. Cool to 
[COFFEE lukewarm, dissolv- 

nnpAn in & tne butter mean- 

tfK&AD time by stirring> 

then add to the 
flour mixture. Dissolve half a com- 
pressed yeast cake in a little water and 
add ; beat all very hard and place where it 
will keep warm and rise over night. In the 
morning blend a beaten egg with the 
dough and roll the mixture into pieces 
the size of a finger and the length of the 
width of the buttered biscuit tin. Place 
the rolls close together. Let the dough rise 
to almost double its original thickness, 
then spread the top thickly with butter; 



sprinkle with granulated sugar, and on 
the sugar put a thick layer of blanched 
and chopped almonds. Bake in a mod- 
erate oven about half an hour. A few 
raisins and currants or chopped nuts may 
be added to the bread dough when the 
egg is put in, if desired. When this bread 
is baked and eaten warm it readily breaks 
apart, which is better than having to cut 
it. 

To make the German "raisin" or "cof- 
fee" bread that goes so well with coffee 
on a cold morning, add to one cupful of 
scalded milk one-third cupful of shorten- 
ing, one cupful of sugar and a half tea- 
spoonful of salt. When lukewarm beat 
in one yeast cake dissolved in one-quar- 
ter cup of lukewarm milk and flour to 
make a stiff batter. Beat thoroughly, 
cover and place where it will keep warm 
to rise over night. In the morning blend 
a beaten &gg with the dough, add a half 
cupful of seeded raisins and roll the mix- 
ture on a floured board to three-quarters 
of an inch in thickness. Put into a but- 
tered dripping pan. Cover and let it rise 
until it doubles in bulk. Brush with 
melted butter, sprinkle with powdered 
sugar and cinnamon, and bake in a moo% 
erate oven half an hour. This bread may 
be baked in a ring by putting the dough 
into a deep pie plate having in its centre 
a muffin ring or a piece of stiff brown 
paper pinned together to make a circle. 

SIFT together one pint each rye and 
corn meal. Add a pint of sour milk 
in which a teaspoonful of soda has 
been beaten, a cup of molasses and a tea- 
spoonful of salt. Stir until well mixed, 
pour in a greased 
mould with a tight RnQTnisI 
cover and steam -DV-ro J- v^i* 
three hours, never BROWN 
allowing the water BREAD 
to stop boiling. 
Where small loaves 

are desired, baking powder cans are ex- 
cellent for the purpose. 



BREAD. 



141 



WHILE this is in order all ttie year 
round, it is particularly welcome 
in the Lenten season, when cakes 
and various breads are in unusual de- 
mand. A real Scotch recipe for its mak- 
ing is this:— Put two 
pounds butter in a 
SCOTCH basin, warm and 

SHORT- beat to a cream with 

BREAD * ™ od f SP0 ° n ; 

Add slowly a pound 
and a quarter of fine 
granulated or sifted crushed loaf sugar, 
stirring well to obtain a white appearance. 
Add a little grated yellow rind of lemon 
and a small quantity of milk with flour 
to make a short paste, taking pains not 
to have it too stiff. Divide into pieces, 
roll out about a quarter of am inch in 
thickness, forming them square or oval 
as desired. They should be about the 
®ize of a breakfast plate. Pinch the 
edges all around with the fingers, dock 
the surface with a biscuit docker, sprinkle 
a few caraway comfits on top and bake 
in a moderate oven. Some cooks dredge 
them with sugar before baking; in about 
twenty minutes dredge again, then bake 
ten minutes longer. 



SCALD one cup milk, then add to it 
one cup hot water. Cool to luke- 
warm, add a half cake compressed 
yeast dissolved in twotablespoonfuls tepid 
water. Add a half 
RYE teaspoonful salt and 

-^ stir in enough rye 

BREAD flour to make a bat- 

ter. Beat until you 
can beat no longer, then cover and stand 
out of a draft for three hours. Add enough 
more rye flour to make a dough stiff 
enough to knead, and knead thoroughly. 
Shape into loaves and put in well greased 
pans. Stand in a warm place for an 
hour or longer until very light, brush over 
with milk and bake in a moderate oven 
for an hour. 



MIX together one cup granulated 
corn meal, one cup rye meal and 
one cup wheat meal. Sift with 
a teaspoonful salt and a teaspoonful 
soda, add three-fourths cup molasses and 
two cups sour milk 
and when well 
mixed turn into a SOUR MILK 
buttered mould and BROWN 
•steam, closely cov- "RRFAD 
ered, for three 
hours. Sweet milk 

may be used instead of the sour. In this 
case use a little less soda. 

BOIL and mash two medium sized pota- 
toes. Add one cup tepid water, one 
compressed yeast cake dissolved in 
a little tepid water, and flour to make a 
stiff batter. Cover and set in a warm 
place to rise until 
very light. Add one 
quart warm, not hot, WHITR 

sTorksIaitita^READWITH 

spoonful sugar, one POTATO 
tablespoonful lard SPONGE 
and work in flour 
until stiff enough to 

knead. It will take about three quarts. 
Knead thoroughly, cover, and let rise until 
light. Then divide into loaves, let rise 
again, brush over with milk or a little 
lard, and bake. 

SCALD one-half cup milk, add one-half 
cup boiling water, then cool to luke- 
warm. Add three-fourths cake com- 
pressed yeast, softened in three table- 
spoonfuls lukewarm water, one-half table- 
spoonful each lard 
and butter, two table- NUT 

spoonfuls molasses, t>dt?at\ 
one cup chopped nut BREAD 
meats (preferably 

English walnuts or pecans), one-half cup 
white flour, three cups entire wheat flour 
and more if needed. Knead and bake as 
ordinary bread. 



142 



BREAD. 



STFT into a bread bowl three cupfuls 
Indian meal, one cupful wheat 
flour and a half teaspoonful of salt. 
Mix in another bowl one cupful sour 
milk and one of n^olasses and beat into 
it a teaspoonful of 
-n/n^T* soda dissolved in a 
STEAMED tablespoonful cold 
CORN- water. Add to the 

BREAD sifted flour, pour 

into a well greased 
mould and steam 
steadily for three hours. At the end of 
this period bake a few moments to brown 
the top of the loaf. 



SDD to a pint thin oatmeal porridge 
one pint warm milk, with two com- 
pressed yeast cakes dissolved in a 
cup of the warm milk. Add two rounded 
teaspoonfuls sugar, six level teaspoonfuls 
shortening and one 
HEALTH rounded teaspoonful 

BREAD salt - ^ dd enti re 

(Quick Process) wheat flour > stirring 
with the back of a 
knife until you can't stir any longer. 
Cover lightly and set to rise. When twice 
its bulk divide in loaves, again let rise, 
then bake. 



SCALD one cupful sweet milk, add 
hal r f a teaspoonful salt and two 
tablespoonfuls corn meal; mix thor- 
oughly and put in a warm place to sour. 
A good plan is to put the batter in a 
pitcher, cover this 
c T .and set in a pan of 

D/Y-ul warm water, keep- 

RISING ing it at the same 

BREAD temperature for five 

or six hours. It 
* must be kept much 
warmer than yeast bread. Scald one 
quart milk or part milk and part water. 
Let stand until lukewarm, add a tea- 
spoonful salt and stir in enough flour to 
make a drop batter. Beat thoroughly, 



add the salt rising* and continue the beat- 
ing for eight minutes longer. Cover 
again and stand in a warm place for about 
two hours. Add a tablespoonful lard 
and enough flour to make a dough. Knead 
thoroughly until smooth and elastic. 
Divide into loaves, mould, place each in 
a greased pan, cover with a light cloth, 
let rise until light and then bake about 
an hour in a steady oven. 

DISSOLVE half a compressed yeast 
cake in four tablespoonfuls luke- 
warm water. Then add a teaspoon- 
ful salt, two teaspoonfuls softened butter 
and enough gluten flour to make a stiff 
batter. When well 
mixed, beat in the GLUTEN 
whites of two eggs _ 
and let rise until BREAD 
light. When light 

add enough more gluten flour to knead the 
loaves, taking pains to put in no more than 
necessary. It should be as soft as is 
possible to handle. Put in greased pans, 
let rise until light, then bake in a moder- 
ate oven about forty-five minutes. 



SCALD a cup of milk; take from the 
fire and add a heaping teaspoonful 
salt, a level teaspoonful sugar and 
a tablespoonful shortening. Add a cupful 
cold water to the scalded milk and when 
the mixture is luke- 
warm add one-half 
yeast cake that has ENTIRE OR 
been dissolved in \jjur\f t? 
one-hair cup luke- WHUU 
warm water. Beat WHEAT 
in enough whole BREAD 
wheat flour to make 
a rather thin batter, 

beat well, cover and set aside until light. 
Then stir in as much more whole wheat 
flour as you can beat in with a spoon. It 
must be stiff. Beat well, turn into 
greased tins, let rise until light, then bake 
an hour in a moderate oven. 



BREAD. 



143 



DISSOLVE two compressed yeast 
cakes in a little lukewarm water 
or milk. Add to a scant quart milk 
or water, with a tablespoonful sugar and 
two of shortening and a teaspoouful of 
salt. Add flour to 
make a stiff batter, 
PLAIN as stiff as you can 

WHITE beat, remembering 

BREAD that t he Jo^r the 

preliminary beating 
To Be Baked in ]esg kneading 

One Day .,11, • a 

will b e required. 

Now add more flour, 
turn out on a floured board and knead fif- 
teen or twenty minutes. -Let it rise two 
or three hours until double its bulk, then 
make into loaves, handling as little as 
possible. Let rise to double its bulk 
again, then bake. The oven should be 
hot to start with, then cooled! gradually. 

PEEL, boil and mash three large pota- 
toes. Pour two quarts boiling 
water over an ounce and a half hops 
(handful), simmer half an hour, strain 
and pour over three tablespoonfuls flour, 
a tablespoonful salt, 

HOME MADE a * alf ™ p sug f j 

VT7AQT and a teas 'P° onful 

XJlr/lol ginger. 'Mix well, 

add the potatoes, 
mashed threugh a sieve, cool to lukewarm, 
then add one cupful good yeast. Mix well 
and leave in a warm place twenty-four 
hours until light and bubbly on the sur- 
face. Put into cans and seal. 

SIFT together one cupful of flour, a 
half cupful of Indian meal, two 
tablespoonfuls sugar and a half 
teaspoonful each salt and soda. Pour in 
one cupful sour 
SOUR MILK milk and a tea- 

rnpisirAin? s P° OIlful lard or 

V^UKJNUAlUi, blltter melted, and 
beat well. Fold in 
a beaten egg and bake in hot gem tins or 
a round shallow pan. 



THERE is even a new wrinkle in 
making Boston brown bread, and 
that is cake crumbs in place of 
wheat flour. The regular rule calls 
for one small cup corn meal, the same 
amount of graham 
flour, ditto cake BOSTON 
crumbs or wheat BDATim 
flour, the former BKOWN 
much the better. BREAD 

Mix these dry in- (Sew Style.) 
gredients together. 

Put into a bowl one cup sour milk, two- 
thirds of a cup of molasses, a pinch of salt 
and a teaspoonful of soda. Stir until the 
soda stops "purring," then stir into the dry 
ingredients. A cup of cut raisins may be 
added or not as desired. Many think 
them an improvement. Pour into but- 
tered moulds and steam three hours, start- 
ing with cold water. If a larger quan- 
tity of bread is required, a teacupful of 
entire wheat flour is added. 

SCALD one cup milk; while hot add 
two tablespoonfuls sugar and two 
rounded tablespoonfuls butter. Cool 
to lukewarm, then add half a com- 
pressed yeast cake dissolved in two 
tablespoonfuls warm water and three 
eggs well beaten 
without separating CINNAMON 
Now add enough 
flour to make a BUNS 

dough (about two 

cupfuls). It should be soft and elastic. 
Knead well, then put into a small pan, 
cover and stand where it will keep warm 
until it has doubled in bulk. It will take 
about four hours. Turn lightly on the 
moulding board, roll into a sheet, spread 
the sheet with butter, then cover thickly 
with sugar, using nearly a cupful. Dust 
jightly with cinnamon, sprinkle with cur- 
rants and roll up into a long roll. Cut 
into biscuits about an inch and a half 
long and stand up endwise in small 
round buttered pans. Cover lightly and 
let rise for an hour and a half, then bake 
in a moderate, steady oven for an hour. 



144 



BREAD. 



SCALD one cupful milk, add a tea- 
spoonful butter, one of sugar and a 
naif teaspoonful salt. Cool to luke- 
warm, add one-half cake compressed 
yeast, dissolved in warm water, and flour 
to make a rather 

ENGLISH ^ ck ^l tha B C eS 

CRUMPETS hard eight minutes, 
and set in a warm 
place to rise for an hour, or until light 
and spongy. Have ready a heated grid- 
dle, well greased, and a number of large 
muffin rings also thoroughly greased. Lay 
these on the griddle and pour into each 
sufficient batter to fill half an inch deep. 
Push back where they will rise slowly. 
By the time the under side is a pale 
brown the upper one will be full of bub- 
bles and slightly dried. Turn and cook 
long enough to be done but not brown. 
When all are baked, tear each partly 
open, butter plentifully, and toast or place 
in the oven until very hot. 



WBILE the acidity of milk varies, re- 
quiring judgment on the part of 
the cook, a safe general rule to fol- 
low is a level teaspoonful soda to one pint 
sour milk that has stood two or three 
days and a scant 

SOUR CREAM teas P° onful soda t0 

a pint of sour milk 
BISCUIT that has just turned 

to a jellylike con- 
sistency. The mistake that many cooks 
make is to add too much soda. Just 
enough is required to counteract the acid- 
ity of the milk. Sour milk that has stood 
long enough to acquire a bitter or mouldy 
taste is unfit for use and must be thrown 
away 

For the biscuit sift together two cup- 
fuls flour, one-half teaspoonful salt, a level 
teaspoonful sugar and a rounding teaspoon- 
ful baking powder. Put into a bowl a 
half cup each sour cream and milk, then 
beat into it a half teaspoonful soda dis- 
solved in a tablespoonful cold water. When 



it stops "singing" stir in with the sifted 
flour, mix gently but quickly with a spoon 
and turn out on a well floured board. Pat 
with the floured hand until a smooth cake 
is formed, then cut into shape with a 
small biscuit cutter or tea caddy lid. Lay 
in a greased biscuit pan and bake in a hot 
oven. If you have no cream, rub a spoon- 
ful lard or butter in the prepared flour be- 
fore adding a cupful sour milk with the 
soda. Keep the dough as soft as possible 
so that the biscuit will be tender. Butter- 
milk biscuit are made in the same way, 
using a tablespoonful shortening to a 
quart of flour. 

DISSOLVE in one pint warm water 
a tablespoonful butter and a tea- 
spoonful salt. Add one-half cake 
compressed yeast dissolved in a little warm 
water and one pint flour. Cover and set 
in a warm place un- 
til light. Then add BUTTER 
one cupful warm r»Ai^T?c 

water, and flour to CAKES 

make a soft dough. 

Knead thoroughly for five minutes, cover 
with a cloth and set aside again until the 
dough is light. Turn out on a well floured 
board, roll into a sheet three-quarters of 
an inch in thickness and stamp out with 
a round cutter. Cover with a floured 
cloth and leave on the board about fifteen 
minutes, until the cakes begin to rise, 
then bake on a well greased griddle. As 
soon as set on one side turn over, and do 
this two or three times, that they may be 
flat and evenly colored. 

SIFT together one pint of corn meal, 
one tablespoonful of sugar and one 
teaspoonful of salt. Pour over the 
mixture sufficient milk or milk and 
water to moisten. Let it stand until cool, 
add three well beaten 
eggs, spread half an BANNOCKS 
inch thick on well 

greased pans and bake in a hot oven. Cut 
into squares, split and serve hot and well 
buttered. 



BREAD 



145 



THESE cakes, made from the earliest 
times by the Indians and negroes, 
and baked in leaves or on a hoe in 
the hot ashes, may be successfully imi- 
tated by the modern cook in her up-to- 
date oven. Scald 
CORN" one ^ m ^ Southern 

nnnm?PQi corn m,eal sifted 

DUDUbKb with me cupful of 
flour and a tea- 
spoonful of salt with two cupfuls of boil- 
ing water or milk in which a rounded 
tablespoonful of shortening has been 
melted. This should result in a moist 
but sufficiently firm batter that will keep 
its place when dropped from a spoon into 
a well greased baking pan. Two table- 
spoonfuls will be enough for each dodger, 
about three-fourths of an inch in thick- 
ness. The cakes may be even smaller if 
preferred- To give them the old fash- 
ioned Southern finish leave the full length 
imprint of the finger across the top of 
each cake. Bake in a moderately hot 
oven half an hour and eat hot with but- 
ter for breakfast or luncheon. If pre- 
ferred, the dodgers may be baked on a 
well greased griddle. Cook slowly and 
when well browned on one side turn to 
the other. 



rOB two dozen buns scald ene cup of 
milk, add to it a tablespoonful of 
butter, quarter of a cup of sugar and 
a saltspoonful of salt. When cooled to 
lukewarm add half a compressed yeast 
cake softened in a 
HOT CROSS little lukewarm 
■dttivto water and a pint of 

.BUJMb flour# This gfcould 

be mixed early in 
the evening. Beat well and let the batter 
rise until foaming and about double its 
bulk. Then add a half cup of sugar, a 
quarter teaspoonful of mixed cinnamon, 
nutmeg and mace, a half cup of currants 
thoroughly picked over, washed and dried, 
a tablespoonful of finely shredded candied 



lemon peel and enough flour to make a 
dough that can be kneaded. Knead well, 
cover and set in a warm place to raise 
over night. In the morning turn out on 
a well floured board and divide into pieces 
weighing about three ounces each. Pat 
them out round, let stand a few moments, 
then roll into oblong shapes and lay in a 
greased dripping pan far enough apart to 
give them room to expand. Let them 
rise again from half to three-quarters of 
an hour, dip a knife in boiling water and 
cut a cross in the centre of each, taking 
pains not to cut deep enough to make the 
dough settle. Bake about half an hour in 
a moderate oven. As soon as they are 
done, rub over with a syrup made by 
dissolving a tablespoonful of sugar in two 
of water and return to the oven a moment 
to dry and glaze. Eat hot and well but- 
tered. Chopped almonds or other nuts, 
raisins seeded and chopped or chopped 
prunes or dates may be substituted for 
currants if desired and an egg may be 
added just before the first kneading. 



MUCH easier and quicker is this 
Brooklyn recipe. One Brooklyn 
woman bakes 200 annually for her 
own family, which consists of husband 
ana two stalwart boys. For an ordinary 
measure sift to- 
gether one quart of 
BROOKLYN pas try flour, two 
HOT CROSS dessertspoonfuls of 
BUNS baking powder and 

a pinch of salt. 
Rub into the flour 
a piece of butter the size of an egg. Mix 
together a pint of milk and water, equal 
quantities, and one cup of sugar; stir into 
the flour, add two eggs and mix soft. 
Cut out into small biscuit, make the 
cross on top of each and bake in a very 
hot oven. Sift powdered sugar over 
them. Raisins and currants may be 
added according to individual preference. 



146 



BREAD. 



SIFT together, three times over, one 
Quart flour, two rounded teaspoon- 
fuls baking powder and a teaspoon- 
ful sait. Rub in quickly and thoroughly 
with the tips of the fingers one rounding 
tablespoonful lard or 
lard and butter 
BAKING mixed. Add slowly a 

POWDER eu P and a nalf milk 

"RT^PTTTT 1 or m ^^ an ^ wa -ter. 

m ^ U11 Mix lightly with lit- 

tle handling, turn 
out on the moulding board, roll into a 
sheet half an inch in thickness, stamp out 
with a small round cutter and lay in a 
greased baking pan far enough apart so 
they will not touch. Brush the top of 
each biscuit with milk and bake in a very 
hot oven for about twenty minutes. 



MAKE a thick batter with yellow 
corn meal and warm water, salt 
to taste, cover and let it stand in 
a warm place out of the way of draughts 
until it rises. Have muffin pans very 
hot, put them on 
the stove, drop a 
MOON- teaspoonful of but- 

SHINERS* ter in the bottom of 

CORNCAKE each ' and when !t 

bubbles fill the pans 
half full of batter. 

Bake in a moderate oven. They should 

rise to the top of the tins. 



SIF^ together two quarts flour, one 
teaspoonful salt and one level tea- 
spoonful baking powder. Now, with 
the tips of the fingers, work into the sifted 
flour a quarter cup butter or lard until 
the flour feels like 
corn meal. Then add BEATEN 
from a cup and a 
half to two cups ice «D1D^U1± 
cold water or milk 

and mix to a dough. Roll through a bis- 
cuit machine for half an hour or beat 100 
strokes on a wooden block with a heavy 
pestle. Cut into small rounds and bake 
about thirty minutes in a moderate oven. 



SIFT together one quart sweet meal, 
one teaspoonful salt, two teaspoon- 
fuls sugar. Add one pint scalding 
hot milk and beat' well. Sift together one 
heaping pint flour and! two teaspoonfuls 
baking powder and 
stir into the bacter, CORN 

together with the r%r\'KTT^ 

beaten yolks of two PONE 

eggs. Beat hard. 

Fold in the stiffly beaten whites of the 
eggs, turn into a long, shallow tin pan and 
bake in a hot oven. This is a famous 
Kentucky recipe. The Virginia rule calls 
for one quart buttermilk, two teaspoon- 
fuls soda, one quart corn meal and one 
pint of flour. Bake for three hours in a 
stone crock. 



SIFT together a pint and a half of 
flour, one cupful of corn meal, three 
teaspoonfuls of baking powder, one 
teaspoonful of salt and one tablespoonful 
of sugar. Add two tablespoonfuls of 
butter or lard, heat- 
er ORN e< ^ *° s °ften (the 
TvyrTTT7T?T-Mo * ar( * makes more 
MU.b.bINS tender gems), one 

pint of milk and 
two beaten eggs. Have muffin tins hot 
and well greased and fill with the batter. 
Bake in a hot oven. 



NOISTEN one quart of Indian meal, 
which has had a teaspoonful of salt 
sifted with it, to a dough, with 
boiling water or milk. Let it stand three 
or four hours, until it shows air bubbles 
on the surface, then 
make into thick CHEAP 

cakes and bake on -- — .-, rAV17 
greased tins in the HOE CAKH- 
oven, or cut in slices 

and fry in pork fat on a griddle. Break 
in pieces instead of cutting, and eat 
while hot. 



BREAD. 



147 



SIFT together a pint flour, two tea- 
spoonfuls baking powder and a half 
teaspoonful salt. Rub in a half cup- 
ful butter or lard and butter mixed, then 
add one cupful milk 
BLACK" mix ed with a table- 

V "' J *'~ spoonful sugar and a 

BERRY 'beaten egg. When 

MUFFINS wen mixed add one 
cupful berries and 
bake in well-greased 
muffin tins in a hot oven. 



SOAK one pint broken breafl m a 
pint of milk for half an hour. Add 
a tablespoonful melted butter, the 
yolks of two eggs, beaten light, a tea- 
spoonful salt and a cup and a half flour 
sifted with a table- 
spoonful baking pow- pp^An 
der. Lastly fold in ^ KJiAD 
the whites of the MUFFINS 
«ggs, well beaten, 

and bake in small rings or pan® in a hot 
oven. 



BEAT together at night one quart 
flour, two tablespoonfuls sugar, two 
tablespoonfuls butter rubbed into 
the flour, a compressed yeast cake and 
cne pint warm milk. Beat vigorously, 
then cover. In the 
IPA-PTTT7-D morning add flour 

%AKK*,R to mould, without 
HOUSE sticking, and let rise 

ROLLS again. When light, 

work into a round 
ball, then cut into 
long strips about as large around as a 
rolling pin. These are then cut into bis- 
cuits, greased over with a bit of melted 
butter, patted down, then folded over so 
that the greased surface comes to the out- 
side with the edges almost together. As 
they rise they open a little. After rising 
about an hour bake fifteen or twenty min- 
utes in a hot oven. 

CREAM together. two tablespoonfuls 
each butter and sugar. Add the 
beaten yolks of two eggs mixed with 
one cup sweet milk. Next add one quart 
wheat flour sifted three times over with 
two teaspoonfuls 
VELVET taking powder and 

T\/rTTTn?TTKJC! a kalf teaspoonful 
MUFFINS salt> and beat until 

the latter blisters. 
This point should not be overlooked. Now 
fold in the stiffly whipped whites of the 
two eggs, pour into hot and well greased 
gem irons and bake in a hot oven. 



HEAT a pint milk to the boiling point, 
then cool. When lukewarm dis- 
solve half a compressed yeast cake 
in some of the milk, add a liberal table- 
spoonful melted butter, the rest of the 
milk and two well 
beaten eggs. Scald 
out the bread bowl RAISED 
so as to have it WHEAT 
warm, then sift into MUFFTN « 
it a quart of flour ™U*filNS 
and a teaspoonful 

salt. Pour in the warm milk with the eggs 
and butter and beat the whole until the bat- 
ter "blisters." Cover closely and set in 
a warm place. Do this about nine o'clock 
at night. In the early morning butter 
twelve deep muffin pans, fill half full and 
set covered where they may rise until 
about a quarter inch from the tops of the 
pans. Have the oven hot and bake about 
half an hour. 

SIFT two or three times over one quart 
flour, a half teaspoonful salt and 
two teaspoonfuls baking powder. 
Work in a tablespoonful butter and a 
pint of milk to make a dough. Roll out 
ab~ut an inch in 
thickness, cut Into VTT7MMA 
round forms, brush VJ -^\I1>IA 
over with butter, ROLLS 

then fold over once. 

Have the baking pans well greased and 
do not lei; the rolls touch each other. Brush 
over the tops of the rolls with a little 
bulltr or milk and bake in a hot oven. 



148 



BREAD. 



THE English housewife usually »erves 
toasted muffins with sole for break- 
fast. To make them English fash- 
ion sift together one quart of flour, two 
tablespoonf uls baking powder, a teaspoon- 
ful salt and a half 
TOASTED teaspoonful sugar. 

MTTFT?TN<* MiX ifl gradually 
M U ±< ±* I XVI & two and a half eupg 

milk and beat into 
a stiff batter. Grease muffin rings and set 
on a hot and well greased griddle. Pour 
in the batter, filling about half full. When 
cooked on one side turn to the other. 
When a delicate brown on both sides, pull 
apart in the centre and toast lightly. 
Serve very hot. 



TAKE a cup of warm boiled hominy 
cooked to the proper consistency 
for a breakfast mush and mix with 
it a tablespoonful of butter, a half tea- 
spoonful salt and a cup of milk. Sift to- 
gether a cup and a 
half of pastry flour HOMINV 
and a teaspoonful tijttt^t^tvtc* 
and a half of baking MUFFINS 
powder, and add 

gradually to the hominy mixture. If the 
boiled hominy is rather thin a little 
more flour may be needed to make the 
proper consistency. Lastly add two well 
beaten eggs and bake in a hot oven for 
half an hour. 






BEAT the yolks of four eggs until 
lemon colored and thick, then add 
to them gradually a pint rich milk. 
Have ready a pint pastry flour sifted with 
a half teaspoonful salt, and turn the milk 
and yolks of eggs 

LAPLAND into this > Deatin s 

■MTTT7T7TMQ with a patent beater 

MU*±«lNb unt ii it becomes a 

perfectly smooth bat- 
ter without lumps. Take out the beater 
and fold in the stiffly whipped whites of 
the eggs. Have ready a half dozen stone- 
ware cups, well greased, turn in the batter 
and bake in a moderate oven. 



DILUTE two cupfuls cold boiled nice 
with a cup warm milk, stirring un- 
til free from lumps. Add a table- 
spoonful melted butter and the well 
beaten yolks of three eggs. Sift together 
one pint flour, a. 
tablespoonful sugar, RICE 
a teaspoonful and a „ Tmimjq 
half baking powder, M u * * iJN & 
and a half teaspoon- 
ful salt. Add to the rice and milk and 
beat to a smooth, firm batter. Have the 
muffin pans hissing hot, fold the stiffly 
whipped whites of the eggs into the bat- 
ter, turn at once into the hot pans and 
bake in a hot oven for about fifteen 
minutes. 



SOAK two cupfuls cracked wheat in 
two cupfuls sweet milk over night. 
In the morning add a teaspoonful 
salt, a rounded teaspoonful baking pow- 
der, two tablespoonfuls molasses and the 
well beaten yolks of 
rT?ArxrT?n two eggs. Beat vig- 
^iSAL.lS.JirU orously several mo- 
WHEAT ments, fold in the 

MUFFINS stiffly whipped 
whites of the eggs 
and turn at once 
into hot, well buttered pans, Bake in a 
hot oven. 



BEAT thoroughly the yolks of two eggs, 
add to them a half cup cold water 
and one cup flour which has been 
sifted with a half teaspoonful salt. Beat 
in a tablespoonful olive oil, and if the 
batter seems too 
thick add more cold FRENCH 
water. Fold in the t7tdt , T u TT?"P 
stiffly whipped whites rKUi ^ 
of the eggs and stand BATTER 
on the ice for an 

hour before frying by Che spoonful in dieep 
hot fat 



BREAD. 



149 



BEAT well together one cup flour into 
which a little salt has been sifted, 
one cup milk aaid one well beaten 
egg. Beat very light and bake in heated 
gem irons or cups. Popovers depend for 
their lightness on 
POPOVERS the heat of the oven 
and must be baked, 
quickly with the greatest heat under- 
neath to drive them up. If the batter is 
too thick or they have not been sufficiently 
mixed, they will be sodden. 



SIFT together, two or three times 
ever, one cupful graham flour, one- 
half cupful white flour, two teaspoon- 
fuls baking powder, a saltspoonful salt 
and two tablespoon- 

GRAHAM ful f 1 su f r ; Add one 

_ well beaten egg 

. MUFFINS m i X ed with a cupful 

of cream or rich 

milk, beat well, turn into hot irons and 

bake in a quick oven. 



D[S SOLVE one cake compressed yeast 
in a half cup warm water. Mix 
with a pint of milk that has been 
scalded and cooled, add a level teaspoon- 
ful salt and flour t® make a drop batter. 
Rub half cup butter 

SWEDISH ^k a ^ uarter CU P 
sugar until creamy, 
ROLLS then a dd the beaten 

whites of two eggs. 
When well blended, stir into the risen 
batter, with enough more flour to make a 
stiff dough. Knead until smooth and light 
and set in a warm place until doubled in 
bulk. Turn out on a well floured board, 
knead slightly and roll into a rectangular 
piece, about one-third ©f an inch thick. 
Spread with a layer of soft butter and 
sprinkle with a mixture of sugar, grated 
lemon peel, cinnamon and currants. Roll 
up like a jelly roll, cut off in slices an inch 
wide and lay the cut side down on well 
greased pans. Let them rise well or until 



light, then bake about fifteen minutes in 
a hot oven. Then glaze with a little 
sugar dissolved in milk and dry a mo- 
ment in the oven. 



MIX smoothly with one pint of milk 
eight tablespoonfuls of flour. Put 
into a well greased pan and scald 
over the fire, stirring all the time. Take 
from the fire and when cold mix in four- 
teen well beaten 
eggs. Beat eggs PUFF 

and batter until ^^yrprp^TpQ 
smooth and light, * Ki l x ^^ 
then drop by the 

tablespoonful in hot fat and fry a light 
brown. Drain on paper and serve. 



BEAT the yolks of four eggs with four 
tablespoonfuls sugar until lemon 
colored and thick. Stir into this the 
juice of half a lemon and flour to thicken 
like batter. Adid the stiffly beaten whites 
and dip in one sli»e 
of orange at a time. ORANGE 
Take up with a 
large kitchen spoon 
and fry a golden 

brown in butter or drippings. Sprinkle 
pulverized sugar on top if you are going 
to .serve them as a special course. Where 
they are served with broiled ham lessen 
the amount of sugar put into *he batter 
and omit sprinkling the outside, 



FRITTERS 



STIR into a pint of sour milk a tea- 
spoonful of soda, a half teaspoon- 
ful of salt and flour to make a 
good consistency for baking. Have the 
griddle hot and well 
greased, bake the QrfcTTO ^^ „ 
cakes in perfect cir- &UUK JVL-LLrJ^ 
cles and pile one on GRIDDLE 
top of the other. CAKES 

No eggs are needed. 

A nice addition is a handful of huckle- 
berries. 



150 



BREAD. 



INTO four cups of pastry flour sift an 
even teaspoonful soda and two of 
cream of tartar. Rub a half cupful 
of butter into the flour, mixing thorough- 
ly, and a teaspoonful each of salt and 
sugar. Pour in lit- 
FLANNEL tie by little a scant 

CAKES stirring constantly 

so as to avoid all 
lumps. Bake immediately. 



just before baking, mix an even teaspoon- 
ful soda in a cup warm milk and beat into 
the batter, which should foiam in great 
bubbles. Grease the hot griddle with a 
bit of fat pork or a swab dipped in beef 
suet and pour on the batter in small round 
cakes, taking pains to make them perfect 
circles. They should be a rich brown 
without the aid of molasses, which gives 
them a rank taste. Pile in regular order 
and serve smoking hot. 



TWO cupful® of flour, one level table- 
spoonful baking powder, two level 
tablespoonfuls of sugar, one-half 
level teaspoonful of salt, one and one- 
third cupfuls milk, one egg and two 
tablespoonfuls o f 

SWEET MILK ZSPpZjZ 

GRIDDLE gredients, add grad- 
CAKES ually the milk, then 

the egg well beaten 
and the melted 
butter. Beat thoroughly. Drop by spoon- 
fuls on a greased hot griddle or frying 
pan. 



SIFT together into a* deep bowl one 
pint flour, a teaspoonful salt and a 
tablespoonful sugar. Have ready 
a pint cream or a pint of milk with two 
tablespoonfuls melted butter added. Break 
three eggs into the 
flour, add two or A1VTr » A t^t?o 
three tablespoonfuls PANCAKES 
of the milk and beat A LA 

into a smooth batter. CELESTINE 
Then add the rest 
of the milk and a 

little grated lemon peel. The batter should 
be very thin and the cakes baked about the 
size of a tea plate. As soon as a delicate 
brown spread with jelly or jam and roll. 
Dredge a little powdered sugar over each 
roll and serve very hot. 



TO four cups best brand buckwheat 
flour add one small cup yellow In- 
dian meal and a tablespoonful salt. 
Mix one cup cold milk with three cups hot 
water and when the mixture is lukewarm 
beat slowly into the 
BUCKWHEAT dvy ingredients so 

PAMPATTT?Q as t0 av0id lum P in £- 
•fAfMUAJS.li.b Beat sm00th) add 

one yeast cake dis- 
solved in lukewarm water, then continue 
beating five minutes longer. Put to rise 
about seven o'clock in the evening, prefer- 
ably in an earthen bucket with a tin cover 
and tin capped spout. In the morning, 



SCALD a cup and three-quarters of 
milk and add to it half a teaspoon- 
ful salt and a teaspoonful butter. 
Put in a quarter of a compressed yeast 
cake dissolved in a quarter cup luke^ 
warm water. Add 
a pint of flour, pATQirn 
beat the mixture ••f/r^f Je- 
well and let it rise. WAFFLES 
Just before turn- 
ing into the hot greased waffle irons, stir 
in two eggs well beaten. 



BREAD. 



151 



AJLiLOW to each pint of flour two eggs, 
one and a half cupfuls of milk 
or milk and cream, butter the 
size of a walnut, sprinkle of salt and a 
small teaspoonful of baking powder. Mix 
salt and baking 



GEORGIA 
WAFFLES 



powder well into 
the flour, rub the 
butter in evenly, 
then the eggs, well 

beaten, and stir into the milk. Have 

the waffle irons hot and well greased. 

Pour the batter in and bake immediately. 

The batter should be rather thin, about 

the .consistency of good paste. 



BEAT two eggs light and add to a pint 
sour cream, into which a teaspoon- 
ful soda has been beaten. Put in half 
a teaspoonful salt and flour to make a 
thin batter. Pour In well greased waffle 
irons, which must 



be piping hot. Shut 
the iron the moment 
it is filled, turu it, 
and in a few mo- 
When the waffles are 
brown on both sides place in layers and 
serve very hot, cutting through the layers 
to serve. Eat with plenty of butter and 
honey, 



CREAM 
WAFFLES 

ments turn again. 




BLANCH the almond meats by pouring 
boiling water over them and letting 
them stand a few moments. Turn 
the hot water off and cover with cold, 
when the skin may easily be rubbed off 
between the thumb 



CHOCOLATE 
ALMONDS 



and forefinger. Break 
some sweet chocolate 
into small pieces, put 
into a dish and set 
in a larger pan of hot water. When the 
chocolate is melted, put a blanched nut 
meat on the point of a skewer or darning 
neeedle, or use a candy dipper, and dip 
into the melted chocolate. Then lay on 
oiled paper to cool. When the chocolate 
coating becomes set dip a second time. 
Flavor the melted chocolate with vanilla, 
if desired. 



PUT into a granite saucepan one cup of 
finely broken or grated chocolate, 
one cup of molasses, the same 
amount each of rich milk and sugar and 
two heaping table spoonfuls of butter. Stir 
over a slow fire until 



CHOCOLATE 
CARAMELS 



thoroughly mixed, 
then boil slowly un- 
til it cracks when 
dropped into ice wat- 
er. Turn into greased tins and mark into 
squares before the mixture becomes cold. 



M\KE molasses candy by boiling to- 
gether two cupfuls of molasses, one 
cupful of white sugar, three-quar- 
ters of a cupful of water, a rounded table- 
spoonful of butter and a scant half tea- 
spoonful of cream of 



MOLASSES 
KISSES 



tartar. As soon as 
this begins to boil 
cover with a tin lid, 
which keeps in the 

steam and washes the candy from the 
sides of the pan. When the candy has 
been cooked long enough so that a little 
dropped in cold water may be rolled into 
a ball of jelly like consistency between the 
fingers, take from the fire and pour on 
oiled marble or a buttered platter. When 
cool enough to handle get the mass into 
good shape, hold over the stove and pull 
briskly for a few moments. The heat and 
the stretching will whiten it in a short 
time. When light colored enough divide 
in two parts, place on a slightly floured 
board, stretch it out into long, narrow 
shapes, about half an inch thick. Have 
ready some French fondant, knead until 
soft and creamy and work into it a dozen 
almonds chopped rather fine. Place this 
fondant on top one cake of the taffy, then 
cover with the remainder of the taffy, thus 
having the fondant between the layers of 
taffy. Press the layers firmly together 
and cut into strips half an inch wide, then 
with scissors cut into kisses. 



153 



164 



CANDIES. 



BREAK into a bowl the white of one or 
more eggs, according to the quantity 
of candy you wish to make. Add 
an equal quantity of cold water, then stir 
in confectioner's sugar until you have it 
stiff enough to mould 

T?i?FMrw iat0 shape with the 

±<KJir!N^n fingers. Flavor to 

CREAM taste, then form into 

WITHOUT halls, cubes or loz- 

r*nrwTTvTr- eu S e sha P es and la y 
cuuisarsiu on waxed paper to 

dry. They may then 
be coated with chocolate or combined with 
dates, walnuts, figs, cherries, just the same 
as with the cooked fondant. 

AS fondant is the foundation for all the 
fine French candies, a good working 
knowledge of how to make it is es- 
sential. Molasses candy can be made on 
a damp day, fondant never. The materials 
needed are the best 
FRENCH granulated sugar for 

T?r\MnAMT *^ e cream ' a 6ina11 
FONDANT quantity confection- 
er's sugar to be used 
in kneading, vegetable color pastes that 
can be purchased at any first class con- 
fectioner's or made at home, a little cream 
of tartar, and then the fillings, flavorings, 
nuts, &c, that are to be used in connec- 
tion with a fondant. For flavoring the 
ordinary extiacts are used, also mara- 
schino and other cordials. The formula 
for fondant is always the same: — A pound 
of granulated sugai (that is, two ordinary 
eupfuls), one cupful hot water, and a half 
teaspoonful cream of tartar. This is the 
easiest quantity to handle for the ama- 
teur. After a little experience the quan- 
tity can be doubled, as fondant can be 
made and kept on hand. Put the in- 
gredients into a granite saucepan with an 
extra heavy bottom and stir over a slow 
fire until the sugar is dissolved, but not 
a moment longer. After tit has become 
a clear syrup storing will cause it to 
granulate. Heat rapidly to the boiling 
point, wiping gently away with a damp 



cloth any moisture that appears on the 
sides of the pan. If this drops back into 
the pan it is apt to make the syrup granu- 
late also. If any scum arises, remove it 
carefully. After cooking ten minutes be- 
gin testing in cold water. If it will make 
a soft ball when rolled between the fin- 
gers it is just right and must be at once 
removed from the fire. Set aside in the 
pan in which it has cooked to cool. Do 
not try to hasten this by setting tin cold 
water. Let it take its time. When cool, 
not cold, begin stirring energetically with 
a wooden paddle. In a few moments it 
will look cloudy, then whiten and grow 
thick and creamy. When too stiff to stir, 
take in the hands and knead like bread 
dough. There as no chance of overdoing 
this, for its lightness depends upon the 
thoroughness of the kneading. When 
quite light and creamy it is ready for use, 
though it is better to put away a day, as 
confectioners do, to mellow and ripen. 
Pack in an earthen dish and cover air- 
tight with a slightly dampened cloth. This 
will keep for weeks if desired. 

TO one pound of brown sugar allow 
one cup of strong coffee, a half cup 
of cream and an ounce of butter. 
As soon as cooked sufficiently to be brittle 
when dropped in 
cold water, pour in- COFFKK 
to buttered pans and _ Tv/r-cT o 

mark with a but- CARAMELS 
tered knife into 
squares before the mixture gets quite cold. 



rOR one pound of brown sugar allow 
one cupful of milk, a tablespoonful 
and a half of butter and half a 
cake grated chocolate. Cook nine min- 
utes, take from the fire and stir steadily 
five minutes, but not 
until too stiff to SOFT 

pour. Turn into a rARAMET ~ 
buttered pan and Wi.KAlYm.Lr& 
mark in squares. 
This candy will be crumbly and rich. 



CANDIES. 



155 



SHELL, but do not blanch, a pound of 
Jordan almonds. Put a pound of 
sugar in a granite saucepan with. 
two tablesijoonfuls water and stir con- 
stantly with a wooden spoon until melted 
and slightly brown. 
CARAMEL Move to one side of 
the fire and have 
ALMONDS r eady two or three 
well greased pie tins. 
With the left hand drop in the almonds, 
which should have been dried slightly in 
the oven without browning, and re- 
move quickly with the dandy dipper held 
in the right hand. Place on the greased 
tins to harden. 



WHEN sufficient fondant has been pre- 
pared it is ready for the coloring. 
All colors, extracts and flavors 
must be as concentrated as possible, so as 
not to thin the fondant too much. If you 
make your own col- 



COLORING 

THE 
FONDANT 



orings, green is made 
by cooking spinach 
leaves a few mo- 
ments in a little 
water. Strain and 
bottle. To obtain red, 
boil one ounce powdered cochineal in a 
cup of water for five minutes, then add 
one ounce cream of tartar and a half 
ounce powdered alum and cook ten min- 
utes longer. While hot add two ounces 
sugar and bottle. For pink use a few 
drops cochineal or a little cranberry juice, 
or the pink coloring that comes with some 
gelatines. For blue, rub indigo in a little 
water on a plate. Caramel or chocolate 
gives a dark brown. The grated rind of a 
dark skinned orange soaked in a small 
quantity of its juice, then strained, gives 
yellow, as does the yolk of an egg. Fruit 
juices also furnish good colorings for fon- 
dant. To color or flavor the fondant, 
simply work in the desired colors with ap- 
propriate flavors a little at a time until 
the desired effect is obtained. From this 
time on the work is fascinating and may 



be varied in any number of ways. For 
fillings or covers there may be utilized 
dates, figs, nuts of all kinds, cocoauut 
grated and dried, cherries, ginger, pine- 
apple, candied fruits and other ingredients 
that will suggest themselves as the work 
goes on. 

SPREAD one pound of Jordan almond3 
on a cloth and, rubbing lightly, pick 
out any that are broken. Put into 
a shallow saucepan one pound sugar, one- 
half pint water and two sticks vanilla.^ 
Boil to the "ball- , 
ing" point, pour al- 
monds in and stir BURNT 
with a wooden spoon CHOCO LATE 
until the sugar is ^ AA ^ v ^ N - /J - r ^ x *~* 
boiled to the crack ALMONDS 
and the almonds be- (Gouffe) 

gin to crack. Take 
the pan from the fire 

and stir the almonds until all the sugar 
xa set, then throw into a very coarse wire 
sieve and sift off the loose sugar. Return; 
the almonds to the pan and stir over the 
fire until the sugar adhering begins to 
melt, then throw back in the sieve and 
cover to keep the almonds warm. Put 
all the sugar sifted from the almonds into 
a bowl, add a half-pound loaf sugar and 
one gill of water, boil the sugar to the 
crack, add almonds and stir over the fire 
until all the sugar adheres to them, and 
keep them warm, so that they may glaze 
the more easily. To glaze the sugared al- 
monds clean the saucepan and put in one 
ounce gum Arabic and one-half ounce 
sugar dissolved in a half gill of water. 
Put over fire and when the water boils add 
the sugared almonds, and toss until glazed 
all over. Dry in warming closet. 

Burnt Almonds with Chocolate. 

PREPARE as directed in preceding 
recipe, merely adding an ounce and 
a half grated chocolate to the sugar 
each time it boiis up. Then glaze in the 
same way. 



156 



CANDIES. 



PUT into a saucepan two cups brown 
sugar and a half cup of milk and 
cook gently until a little dropped in 
cold water will ball if rubbed between the 
fingers. It will take ten minutes or a 
little less to reach 

MEXICAN thi * ****• ^tir 

TTTQQT7C constantly while 

JS.lda.tLrd boiling, as it 

scorches easily. Add 

a heaping tablespoonful butter, and as 

soon as melted remove from the fire and 

beat steadily until the mixture looks 

creamy and slightly granulated. Stir in 

at once a pound of English walnuts, 

broken (not chopped) into bits. Beat 

hard«and turn into buttered tins to harden. 



PUT into a saucepan four cupfuls of 
brown sugar, two cupfuls of maple 
syrup, two cupfuls of hot water and 
a level teaspoonful of cream of tartar. 
Stir over a slow fire until thoroughly dis- 
solved, but take care 
not to let boil. As 
MAPLE soon as it i s dis- 

FOUNDATION solved wipe away the 

OR FONDANT s rains that a PP ear 
' " around the edge of 

the pan with a damp 

cloth, taking care not to jar the pan or 

let any moisture from the sides fall back 

into it. Now push the pan over the fire 

and let it come to a quick boil. Cook 

until it makes a soft ball when dropped 

into cold water to test. Remove from the 

fire and cool very gradually in the pan in 

which it was cooked. Never try to hasten 

the cooling by setting the pan in the water. 

When, cool, not cold, stir energetically 

until a thick, creamy mass, then knead 

with the hands on a marble slab, the 

longer the better. When light and creamy 

put in an earthen dish and cover with a 

slightly dampened cloth until ready to use, 

which should not be under twenty-four 

hours at the least. Then flavor, shape and 

make what combinations with nuts you 

wish. If kept damp this fondant will keep 



for weeks. Avoid making any kind of fon- 
dant on damp days, as the sugar absorbs 
the moisture from the atmosphere and 
will not harden. If any fondant comes 
out grainy after being stirred, cover again 
with water, stir until thoroughly dissolved, 



put on the fire and cook again. 



PUT into a saucepan a quarter of a 
pound of grated unsweetened choco- 
late, four ounces of butter, one 
pound of brown sugar, a half cupful of 
molasses, the same amount of cream and 
a half teaspoonful of 
vanilla. Cook until NUT 

a little dropped in TurcT o 

cold water is brittle, CARAMELS 
then add a pound of 

nuts chopped fine. The nuts may be of 
one kind or mixed, as preferred. 

MELT two lablespoonfuls of butter in 
a saucepan, add one-half cup of 
milk and a cup and a half of sugar. 
Heat to the boiling point and cook twelve 
minutes, taking care that it does not burn. 
Push back on the 
stove, add one-third COCOANUT 
cup of shredded co- .^^ ,, 

-oanut and a halfCREAM CANDIt 
teaspoonful of vanil- 
la. Beat until the mixture is creamy, pour 
into a buttered pan, cool and mark into 
squares. 



PUT into a granite saucepan a cup and 
a half of light brown sugar, three 
tablespoonfuls of molasses, a table- 
spoonful and a half each of hot water and 
vinegar and a pinch of salt. Cook until 
brittle when dropped 
in cold water. Add BUTTKR 
three tablespoonfuls t»at?t?v 

of butter, cook a mo- •*• A -^ ** * 

nent, add a tea- 
spoonful of vanilla and pour in a shallow 
buttered pan. When cool mark into 
squares. 



CANDIES. 



157 



RUT into the pan one cup of granulated 
sugar, one-quarter cup of water and 
two drops of oil of peppermint. Cook 
until it crisps when dropped in cold water, 
then pour on a platter and beat until 
creamy. Drop on pa- 

CHOCOLATE per aild cooL When 
^-r^,-^ * ,, --.*^ T ^« col <i and nard melt 
CREAM MINTS* quar ter of a cake 
of chocolate over the 
tea kettle, sweeten a little and dip the 
mints into the melted chocolate. 



THESE are very nice when made at 
home. Select a bright, clear day 
for the work and do it in a room 
where there 'is no moisture. Prepare 
oranges for the glace some little time be- 
fore hand, so that 

r*T Appn ^ e P ce l e< * quarters 

ULrACH.L> or C ighths may be- 

FRUIT AND come quite dry. Tan- 
NUTS gerines are excel- 

lent for this purpose, 
being naturally dry. 
Cut Malaga or Tokay grapes from the 
bunches, leaving the stems long. Cut 
citron in pretty forms, and if you 
use brandied cherries, dry them. Pre- 
served watermelon rind dried out in the 
oven is also nice. Shell as many peanuts, 
Brazil nuts, hazelnuts and walnuts as 
needed. Almonds and chestnuts must be 
blanched as well as shelled, then thor- 
oughly dried. The large French or Span- 
ish chestnuts should be shelled, thrown 
in boiling water a few moments, then 
skinned, and after that be simmered a 
little in boiling water until tender, but 
not too soft. Drain and dry. When cool 
insert a small wooden toothpick in each 
nut. To make the glace, put a pound of 
granulated sugar and a scant cup of cold 
water in a saucepan and let it stand half 
an hour until the sugar is dissolved. Then 
set over the fire where it can be trusted 
to boil without stirring or jarring the 
kettle. To insure safety it is well to place 
an asbestos mat under the pan. When 



the bubbles on the surface of the syrup 
begin to look tough, test by dropping a 
teaspoonful in a cup of cold water. If it 
falls to the bottom with a brittle, clicking 
sound, add two tablespoonfuls of vinegar 
and lift at once from the fire. Set the 
pan in a larger basin of hot water and 
dip orange carpels held by the tips, cher- 
ries, grapes and other fruits iu one by one, 
then place on oiled paper to harden. Do 
not use much motion in dipping the fruit 
lest the syrup granulate. A candy dipper 
that may be purchased 1 at any department 
or candy store facilitates the dipping. 
Cherries and grapes or any fruit with 
stems are easy to dip, but the nuts are 
harder. If the syrup becomes too cold 
before all the fruit has been dipped, it can 
be reheated. As fast as each pan is filled 
with the glaced fruit set in an open win- 
dow or other cold place to harden. If 
the glace is not complete with the first 
dipping repeat the operation again, add- 
ing a little more water to the syrup and 
repeating until it stands the test. Figs, 
dates and prunes are all nice for a glace. 

PUT half a cup of water and a cup and 
a half of sugar into the pan and 
stir constantly until the sugar is dis- 
solved. Cook ten minutes. Beat until the 
mixture begins to thicken, then add six 
drops oil of pepper- 
PEPPER- aunt. Drop from the 

" tip °^ ttie s P° on on 
MINTS buttered paper 

and set away to cool 

and harden. If the mixture gets too stiff 

to drop, add a few drops of water. 

HAVE ready one cupful of peanuts 
shelled and chopped. Be sure you 
are rid of all the brown skins. Put 
one cupful of white sugar in a hot iron 
frying pan and stir 
P'EANUT until it is dissolved. 
Add the peanuts and 
CANDY turn 'immediately on 

to a buttered tin. Aa 
it cools cut into squares, 



158 



CANDIES. 



PUT into an agate or porcelain lined 
saucepan four cups granulated sugar, 
one cup thick cresrn and two cups 
water. Stir until the sugar is dissolved, 
add a tablespoonful butter and a half salt- 
,,^,,-r-, •*«- a t^t-i spoonful of soda and 

HOME MADE cook without stir . 

CREAM ring, twenty minutes 

CANDY or k al, f an hour, until 

it is crisp, when it is 
dropped into cold water. Flavor lightly 
with vanilla, wintergreen or sassafras, 
pour into buttered plates and cool quickly. 
As soon as cool enough to handle, take up 
and pull rapidly and evenly until the mass 
feels smooth and velvety to the touch. It 
should be beautifully white. • Draw into 
flat sticks, cut off with shears into sticks 
or kiss shaped drops, then lay away on 
buttered paper in air tight tin boxes. It 
can be used soon after making, but it is 
better if kept away from the air several 
days before using. If you wish to color 
the wintergreen candy p&k, put in a few 
drops of cochineal eyrup at the time you 
add the flavoring 



DISSOLVE one pound gum Arabic in 
a pint and a half of water, strain and 
add one pound sugar. Heat until 
the sugar is dissolved, then flavor to taste 
and color all or part as desired. This 
should be added 
while the mixture is GUM 

warm. When about 
the consistency of DROPS 
honey, fill a shallow 

box with cornstarch, smooth the surface 
and with a stick rounded at the end the 
size you desire to have the gum drops, 
make little indentations in the starch. They 
should be as close together as can be 
without interfering. If a large number 
of the gum drope are to be made, round 
buttons of wood may be fastened to a 
flat board and the whole set of indenta- 
tions made at once. Place the mixture 
of sugar and gum in a vessel with a long 
lip or spout and pour out slowly, striking 
off wkh a wire. When the mould is filled, 
set in a warm place for several days until 
the drops are hard enough to handle. 
Then dampen a little and shape in granu- 
lated sugar. 



PUT into a shallow porcelain lined pan 
a heaping tablespoonful butter, a 
coffee cup granulated sugar, a third 
of a large cup of condensed milk and 
water mixed in about equal parts, and a 
tiny pinch of salt. 
Set over the fire and 
VANILLA stir constantly. Cook 
FUDGE eight minutes from 

the time the mixture 
begins to boil, or un- 
til the mixture thickens so as to scarcely 
drop from a spoon. When it reaches this 
stage remove at once from the fire. Now 
add a scant teaspoonful of vanilla and stir 
briskly until so thick that stirring becomes 
difficult. This will be in about ten min- 
utes. Turn on a buttered pan and 
when nearly cooled mark into squares. 
This is delicious either fresh or when 
Heveral days old. 



PUT into a saucepan two cups of brown 
sugar, one-half cup of grated choco- 
late, a half cup water, a teaspoonful 
of butter and cinnamon to taste. Cook 
until brattle when 
rlropped into cold SPICED 
water, then pour in- CHOCOLATE 
to buttered pans. 

Butter Scotch. 

ONE cup New Orleans molasses, one 
cup of butter, two cups of powdered 
sugar and a pinch of soda. Boil 
until it crisps when dropped in cold water, 
then pour in thin sheets to cool. 

Chocolate Marshmallows. 

TO make chocolate marshmallows wipe 
ordinary marshmallows free from 
cornstarch, cut in halves, dip each 
in the melted chocolate and set away to 
\ harden. 



CANDIES. 



159 



SCRAPE or grate two squares of un- 
sweetened chocolate and mix with 
two and one-half cups fine granu- 
lated sugar. Add one cup rich milk or 
cream and stk well. Put over the fire, 
add a heaping tea- 

CHOCOLATE s P° onful of butter 

_____-*_ and boil hard five 

FUDGE minutes after* it be- 

giDs to boil. Stir all 
the time it is cooking, then take from the 
fire and continue beating until the fudge 
is smooth, heavy and cool enough to hold 
itself perfectly in shape. Pour on a well 
buttered tin to the depth of three-quarters 
of an inch, and check in squares. If you 
like the flavor of cinnamon or vanilla, add 
a scant teaspoonful while beating just as 
it begins to get cool. 

I 

USE the same rule as for the choco- 
late, but instead of putting in the 
cocoanut with the other materials, 
cook the fudge first, then add a cupful of 
prepared cocoanut 

COCOANUT 3 " ust before taking 

____._-__ " from the fire. Fresh 

FUDGE grated nut is too 

moist. Beat very 

thoroughly, so as to have the fudge creamy 

and delicious. 



PUT into a saucepan two cups molas- 
ses, one cup white sugar, three-quar- 
ters of a cup of water and a scant 
half teaspoonful of cream of tartar. Cook 
without stirring, and keep covered so that 
the steam washes 

"BUTTER- ^ e can( ^y from the 

sides of the pan. 

CUPS As soon as the 

candy is cooked 

sufficiently so that a little dropped in 

cold water forms a soft ball of jelly like 

consistency, take from the fire and pour 

out on an oiled marble or platter. When 

cool enough to handle, pull until light 

colored. It should be a little sticky when 



you begin to pull or it will not be the 

right consitency later on. Now place 
on a slightly floured board, stretch out 
into a long narrow shape, fold in the cen- 
tre a strip of French fondant, roll out into 
sticks three-quarters of an inch in diam- 
eter and with a pair of shears cut off in 
inch pieces. Place on a slightly floured 
platter. These "cups" should be brittle 
when first put into the mouth, but at 
once become soft and melting. 



STIR to a cream two cupfuls of sugar 
and one tablespoonful of butter. 
Add from one-third to one-half cup 
of milk, put on the stove and allow it to 
come to a boil. Stir in tw* squares of 
grated chocolate or - 
two teaspoonfuls of WOODMERE 
Baker's cocoa and a r^rrr\r^T^ 

few drops of vanilla. FUDGE 

Boil until it "hairs," 

take from the fire and stir until stiff. 
Pour into buttered pans and cool. Out 
in squares. 



DISSOLVE one pound «f gum Arabic 
in a pint and a half of water. Strain 
and add one pound of sugar. Stir 
over a moderate fire and cook until the 
mixture toughens when dropped in cold 
water. It should be 
of thick consistency. 
Flavor as desired. JUJUBES 
Then turn while still 
warm, though par- 
tially cooled, into shallow tin pans, well 
oiled. Stand in a warm place to dry. 
When sufficiently dry to be elastic, take 
from the heat and stand in a cold place. 
When cold, turn from the pan and with 
a pair of old scissors cut first into strips, 
then blocks. If licorice jujubes are de- 
sired, soak two ounces of best Spanish 
licorice in a gill of hot water and add to 
the syrup when the bubbles begin to 
toughen. 



160 



CANDIES. 



BLANCH a cupful of almonds, dry 
them thoroughly. Boil a cupful of 
sugar and a quarter of a cupful of 
water till it "hairs," then throw in the al- 
monds; let them fry, as it were, in this 
syrup, stirring oc- 

GRILLED "ally. T*ey 

-n/r^xTTNO Wl11 tUrn a faint yel " 

ALMONDS low brown before the 
sugar changes color; 
do not wait an instant once this change of 
color begins, or they will lose flavor; re- 
move them from the fire and stir them 
until the syrup has turned back to sugar 
andi clings irregularly to the nuts. You 
will find grilled almonds delicious to alter- 
nate at dinner with the salted almonds 
now so fashionable. 



DOUBLE 



COOK in a granite saucepan two cups 
of granulated sugar, one-half cup of 
cream, one tablespoonful of butter 
and two squares of chocolate shaved or 
grated. Cook seven minutes, then flavor 
with vanilla. Take 
from the fire and 
beat until thick. 
Spread in a buttered FUDGE 
tin to cool. Put in- 
to the same saucepan two cups brown 
sugar, one-half cup cream, one level table- 
spoonful butter, one cup nutmeats chopped 
fine and cook ten minutes. Take from 
the fire, # flavor lightly with vanilla, beat 
until creamy and pour on top of the fudge 
already in the pan. When cool cut in 
squares. 






BOIL some sugar until it reaches a 
hard crack and assumes a yellow 
•tinge. Pour on an oiled marble 
and when partly cold gather together 
with a knife and divide into portions. 
Roll into lengths 

CURL and ^ atten sl fehtly 

and twist around 

CANDY an iied stick half 

an inch in diameter 

to give the shape of a corkscrew. Flavor 

with orange or lemon while cooking. 



MIX together one-half cup of brown 
sugar, one and a half cups of gran- 
ulated sugar, half a cup of milk- 
cream is better— and butter the size of a 
ping pong ball (or smaller). Cook over a 
medium fire until it 
will harden slightly 
in cold water. Add t?ttt\ r*t^ 
one cup of chopped FUDGE 
nuts, take from the 
fire and stir vigorously until cold. Poi 
into a buttered pan and let it harden. 



WALNUT 



or 




THESE will keep without sugar and 
taste more like the fresh fruit for 
use in pies, shortcakes and puddings. 
If preferred sweet, allow a half cup of 
sugar to a quart of berries, excepting in 
the case of swamp 
CANNED berries, when a cup 

BLUEBERRIES^* ' £ Tutti™ 

up without sugar, 
pick over and wash the berries, drain, 
then pack in jars, filling as full as possi- 
ble. Pass a silver knife down around the 
sides to help them settle into place. Pour 
boiling water over the fruit, going over and 
adding more boiling water as the fruit set- 
tles and absorbs the water. When filled 
to running over, screw air tight and keep 
in a cool, dark place. 



HAT most housewives delight in the put- 
ting ^ up of fruit, or at least take 
infinite pride at the close of the sea- 
son in reviewing the serried ranks of 
"lucent syrups," all properly labelled and 
arranged in order, 
ready to be brought 
out at a moment's IN THE 
notice for the de- PUTTING UP 
lectation of family Qp FRUIT 
and guests, is shown 
by the work append- 
ed. It is a feminine acomplishment 
giving far greater satisfaction to all 
concerned than the ability to strum out 
an indifferent rhapsody on the piano, tear 
a passion to tatters in elocution, paint 
marines that would cause even an oyster 
to weep, or "burn" cords of wood into 
designs neither beautiful nor artistic. 

Like all other housewifely duties, pre- 
serving may be made easy or difficult, ac- 
cording as it is done in the right or the 
wrong way. Among the A B C's of the 
art are the following suggestions : — Use 
only sound fruit and as soon as possible 
aftar gathering. Wash all fruit that 
comes from the market or that from home 
gardens if it has been exposed to dust or 
if any insecticide has been used in its 
vicinity. Be sure that jars, rubbers, tops 
and cooking paraphernalia are all sani- 
tarily clean. Even if they were put away 
scrupulously clean they* should be scalded 



162 



PRESERVES AND JELLIES. 



before using. Never use tin or iron ves- 
sels for cooking fruit. Enamelled or por- 
celain ware is best. Use silver or wooden 
spoons and silver knives, if the fruit is 
specially acid. 

Have everything in readiness before 
beginning the work of canning. The need- 
ful articles include pans, spoons, a wood- 
en masher, strainers, fine and coarse, a 
grocers' funnel and small milk dipper, 
plenty of fine and coarse cheesecloth for 
straining jelly, a half pound of paraffine 
to be melted and used to cover jelly, enough 
cans and glasses so that you will not have 
to stop and send to the store in the midst 
of your work, a quart cup for measur- 
ing and scales for weighing. 

For the small family pint cans will be 
found more convenient. 

Use the best granulated sugar, free from 
any bluish tinge, the purest spices and 
best cider vinegar. Arrange to do as 
much work as possible in the cool of the 
early morning and over a gas or oil stove, 
where the flame can be extinguished when 
not in use. Lastly, go to your task in a 
comfortable but absolutely clean cotton 
gown and with a cheerful spirit. 



THE success of canning depends upon 
perfect sterilization. To this end 
the jars, covers, spoons and other 
utensils should 1 be put on the stove in a 
kettle of cold water, allowed to come to 
the boiling point, 
CANNING then kept there at 
least fifteen min- 
utes. There are several methods of can- 
ning. These are cooking the fruit packed 
in the cans in a larger vessel of boiling 
water, cooking the fruit in jars in the 
oven, cooking the fruit before putting in 
the jars, cooking in the sun, and, in the 
case of cranberries, pieplant and green 
gooseberries, simply packing the cans, then 
filling every crevice with cold water and 
closing air tight. The cold water process 
is only possible with these three fruits, as 
their own acids are destroyers of germs. 



Fruits canned in the jars keep their shape 
better and are therefore more attractive 
to the eye than those which are cooked and 
then packed in the jar. The latter pro- 
cess, however, is quicker and easier for or- 
dinary home use. In canning, the propor- 
tion of sugar varies according to the sweet- 
ness of the fruit and the use for which it 
is intended. Fruit that is to be used for 
sauce is best put up with sugar, while 
that intended for cooking purposes may be 
put up without any. For preserves, some 
fruits require pound for pounds, and others 
half or three-quarters of a pound sugar to 
each pound of fruit. 

ALLOW a cupful of sugar and a half 
cupful of water to each quart of 
blackberries. Boil and skim the 
syrup, add berries enough to cover 
the surface, cook slowly ten minutes, then 
skim out and add 
others until all are /t A m TV mn 
cooked. Return to CANNED 
the kettle, boil up BLACK- 
once, then pour into BERRIES 
sterilized jars and 
seal immediately. 

Blackberries may 'be preserved, allowing 
three-quarters of a pound of sugar to each 
pound of berries. 

BOIL one gallon new sweet cider down 
to two quarts. Pare, quarter and 
core half a bushel sweet apples. Put 
the cider in a granite or porcelain kettle 
and when it boils add as many apples as 
the kettle will hold. 
Cover closely and PRESERVED 
cook without stir- t>t>t t*c» 

ring until the apples APPLES 
are tender. Skim out 

without breaking, add more apples and 
cook until all are done. Pour the syrup 
over the apples and set away to cool. The 
next day drain off the syrup, boil down 
until quite thick and again pour over the 
apples. The pieces of apple should be 
quite distinct and the juice of a jellylike 
consistency. 



PRESERVES AND JELLIES. 



163 



rR six pounds rather tart aoples use 
three pounds granulated sugar. Pare, 
quarter and core the apples and 
cook the skins in enough water to cover. 
Sprinkle the sugar over the apples and 
let them stand until 

PRESERVED solved. Then strain 
APPLES the water from the 

■Kjr\ skins and pour boil- 

ing hot over the ap- 
ples. Let them 
stand until cold, then heat and pour the 
water again over the apples to harden 
them. Do this several times, add the 
juice and grated rind of one orange or 
lemon, and cook slowly until the pieces^of 
apple seem clear. 



WHILE the sour cherries are usually 
considered best for doing up, the 
large white or red sweet cherries 
are not to be despised. Look over care- 
fully to make sure there are no wormy 
ones, and pit or not, 
CANNED according to prefer- 

^-j—.— c ence. Most people 

CHERRIES nke the pits left in, 
thinking they im- 
prove the flavor. Allow a cup of sugar to 
sugar to each jar of fruit. Put the cherries 
and sugar in layers in pars until nearly 
full. Arrange the jars in a boiler or kettle 
of warm water, with straw or a rack un- 
derneath to avoid breaking. Put in water 
enough to come nearly to the top of the 
jars, and put on the tops but not the rub- 
bers. Let the water boil until the sugar 
in the jars has melted and formed a clear 
syrup. Meanwhile have more syrup "boil- 
ing in another kettle, and as soon as the 
fruit is ready, which will be in five or ten 
minutes, take out the jars, one at a time, 
fill with the scalding syrup and seal at 
once. Fruit put up in this way is very 
good eaten as preserves, while it makes 
excellent pies, scarcely inferior to those 
made with fresh fruit. 



TO a peck of sweet apples allow a half 
peck barberries and two quarts of 
molasses. Look over the berries 
carefully, removing stems and leaves, wash 
and put over to cook with water to float 
them. Add the mo- 
lasses and cook gent- 
ly until the berries BARBERRY 
are tender. Skim outg^^CE WITH 
the berries and put Q 

into the syrup as oWJl^l 
many of the apples, APPLES 
pared, quartered and 
cored, as the kettle 

will hold conveniently. As soon as tender 
put into the jar with the berries and boil 
the syrup down until thick. Pour over 
the fruit, let stand until the next day, 
scald all together once more, then put 
away in cans if you have plenty, or in a 
large stone jar. 



TAKE six pounds of green wild 
grapes. Cut them open on one side 
and 1 carefully remove the seeds. 
Weigh the fruit and allow an equal weight 
of sugar. Put the prepared grapes in a 
kettle and pour on a 
little cold water, 
just enough to show WILD 

at the top of the r»"DA"DT? 

fruit. Boil, skim, ^KAFU, 

then sprinkle over PRESERVES 
the fruit one-ouarter 
of the sugar allowed. 

Bring to a boil, again pressing the 
grapes under the syrup, but not breaking 
them. Add more sugar and cook five min- 
utes, repeating the operation until all the 
sugar is used. As soon as the syrup jel- 
lies turn into small jars and seal. When 
cold the grapes should show distinct in the 
clear jelly. Grape and elderberry pre- 
serves are made in the same way, allowing 
equal quantities of the fruits or half as 
much grape as elderberry. The flavor of 
the grape combines well with the richness 
of the elderberry, which lacks decided zest. 



164 



PRESERVES AND JELLIES. 



TAKE six pounds green grapes, pref- 
erably wild, cut them open one side 
and with a penknife remove the 
seeds. Weigh the fruit and measure out 
an equal weight of sugar. Put the pre- 
pared grapes in a 
- kettle and pour 

GREEN over them a little 

GRAPE cold water, just 

PRESERVES T 11 ^*? a )°J 

above the top of the 
grapes. Bring to a 
boil, then skim, and sprinkle over the fruit 
one-quarter the amount of sugar measured 
out. Bring to a boil, pressing the fruit 
under the syrup, but not breaking it. Add 
more sugar and cook twenty minutes, re- 
peating this operation until all the sugar 
has been used. As soon as the syrup jel- 
lies when tested on a cold plate, turn into 
small jars and seal. When cold the grapes 
should show clearly in the jelly. 



SELECT large and rather firm peaches, 
either the yellow Crawfords or white 
peaches as preferred. Peel with a 
silver knife or remove the skins as you 
would those of tomatoes by putting them 
a few at a time in a 

PRESERVED wire basket and dip " 
_ ping them into a 
PEACHES kettle of boiling 
water, when the 
skins will rub off. Weigh them and al- 
low three-quarters of a pound of sugar to 
a pound of fruit. The peaches may be 
left whole if not too large to go in the 
can; otherwise cut in halves and add a 
few peach pits to each can for flavor. 
Make a syrup of sugar and just as little 
water as possible to dissolve it — a pint of 
cold water to three pounds of sugar. When 
it boils skim clear, then add the peaches, 
a few at a time, and cook them until trans- 
parent. Pack them in jars. Let the syrup 
boil half an hour after the peaches are 
out, then pour it over them and seal the 
jars. 



THESE are delicious served with meat. 
Put seven pounds blackberries in 
the preserving kettle with three 
pounds sugar and a pint of cider vinegar. 
Tie in a cheesecloth bag two teaspoonfuls 
each cloves, cinna- 
mon, allspice and a cdtpt?ta 
teaspoonful nutmeg. SPICED 
Put the spices in BLACK- 
with the fruit, sugar BERRIES 
and vinegar and let 
stand two or three 

hours. Place the kettle over the fire, 
bring slowly to a boil and cook about ten 
minutes. Take out the berries with a 
skimmer, and spread on a platter while 
the juice is cooked down to about half 
the original quantity. Pack the berries in 
stone or glass jars, pour the syrup over 
them and seal. 

GRAPE and elderberry preserves are 
made in the same way as green grape 
preserves, allowing equal quantities 
of the fruit or half as much grape as 
elderberry. The fla- 
vor of the grape GRAPE AND 
combines well with„ T _ v 

the richness of t he 11 - J " 1Jlj ' KJ:5JiKKY 
elderberry, which PRESERVES 
lacks decided taste. 

MAKE a syrup the same as for pre- 
serving; let it come to a boil, then 
skim; lay in peaches enough to 
cover the bottom of the preserving kettle 
and cook until they are tender and trans- 
parent, but not 
Why » Take out BRANDIED 
the fruit with a 
skimmer and place PEACHES 
carefully i n jars. 

Crack some of the pits, put in the syrup 
and cook fifteen minutes, or until slightly 
thickened; add brandy, half a cupful to 
each pound of fruit, and take at once from 
the fire; strain the hot syrup, then pour 
it over the peaches in the jars and seal at 
once. 



PRESERVES AND JELLIES. 



165 



THIS is a Southern recipe and- most 
delicious. Pick the cherries when 
full ripe, stem but do not pit. Prick 
each one with a pin to prevent their burst- 
ing. For each pound of cherries alTbw a 
pound and a half of 

Tivrrk-DTT'T t r\ loaf sugar * Ro11 part 
MORELLO of the sugar, sprin- 

CHERRY kle over the cherries 

PRESERVE an( * * e * * nem s ^ a:Q d 
over night. In the 

morning dissolve the 

rest of the sugar in a half pint of currant 

juice, put in the preserving kettle over 

a slow fire, add the cherries and simmer 

until they are tender but not broken. Take 

out carefully and put in glasses or jars, 

boil the syrup until thick, pour over the 

cherries and, seal. 

TOP and tail the berries and wash 
clean. Make a syrup, allowing 
three pints of sugar to one of vine- 
gar. Skim, add the berries and boil down 
until quite thick. 
Add more sugar if 
SPICED it seems necessary, 

GOOSE- as it is better econo- 

BERRIES m 7 t0 be £ enerous 

with sugar at pre- 
serving time than to 
have to boil them over later. When near- 
ly done spice with cinnamon and cloves. 

IN canning or preserving, pears need the 
addition of some decided flavor such 
as ginger, lemon, grape juice or 
brandy. They may be cooked in the oven 
in a hot water bath or simply stewed. 
The amount of 
CANNED su S ar required de- 
pends upon the acid- 
PEARS ity of the pears and 

individual pre f e r- 
ence for sweet. A good proportion is two 
pounds of sugar to eight pounds of fruit. 
To make the syrup # three quarts of water 
would be required. If your fruit is par- 
ticularly fine, like ripe Bartletts, and you 
wish it to look specially attractive, peel, 



halve and core the fruit, dropping each 
piece when ready into a pan of cold water. 
When all are cooked make the syrup rich 
OS is diesired and spice to taste, and set 
back on the stove for ready reference. 
Have the cans sterilized and hot, pack in 
the prepared fruit and pour in enough of 
the scalding syrup to fill the jar full. Run 
a silver knife blade around the inside of 
the jar to let the air out and the syrup in. 
Set the tops on the cans, but not the rub- 
bers, and place the jars in the oven in a 
shallow pan of hot water or on an asbes- 
tos mat. Cook fifteen minutes or until the 
fruit is tender, remove from the oven, put 
on the rubbers, fill where the fruit has 
settled with more syrup so that it runs 
over, then seal. Wipe off the cans and set 
on a board or thick paper out of the 
draught. As the contents of the jar cool 
keep screwing the cover tighter. When 
quite cool wipe again and set away in a 
cool, dark closet. 

SCALD and peel the tomatoes; to each 
pound of the fruit allow one lemofc 
and one pound of sugar; grate the 
yellow rind of the lemon and squeeze out 
the juice; put 
enough water with' PRESERVED 
the sugar to dissolve RIPE 

it, skim the syrup TOMATOFq 
well and add the A^MAlUbb 
tomatoes; cook gently for two hours. 



SWEET apples are often preserved 
with quinces, allowing one-third of 
quartered apples to two-thirds 
quince. The apples do not require as long 
cooking as the quinces, and must be re- 
moved from the ket- 
tle ten or fifteen QUINCES 
minutes before the "with SWEET 
quinces. Put the APPLES 

quinces and apples 

in alternate layers in the cans, and pour 
the boiling syrup over, as with quinces' 
alone. 



166 



PRESERVES AND JELLIES. 



TAKE the figs when nearly ripe and 
cut across the'tep in the form of a 
cross. Cover with strong salted 
water and let stand three days, changing 
the water every day. At the end of this 
time cover with 
■pxp fresh water, adding 

a few grape or fig 
PRESERVES leaves to color, and 
cook until quite 
green. Then put again in cold water, 
changing twice daily, and leave three days 
longer. Add a pound of granulated 
sugar to each pound of figs, cook a few 
moments, take from the fire and set aside 
two days. Add more sugar to make sweet, 
with sliced and boiled lemon or ginger 
root to flavor, and cook until tender and 
thick. 



TO preserve according to the American 
custom, allow sugar pound for 
pound, but never let the berries 
that are to be canned stand in the su- 
gar,, as it extracts the juice and toughens 
the berry. Pack the 
^^ fresh fruit into the 

oIKAW- cans, shaking down 

BEHRY well, but taking care 

PRESERVES no ^ *° crusn ^ ne ber- 
ries. Have ready a 
hot syrup made of 
sugar and the juice squeezed from other 
smaller berries, and slowly pour the hot 
syrup over the fresh berries in the jars, 
leaving an inch space at the top. Have a 
common wash boiler half full of water 
that is about as warm as the hot syrup 
has made the jars. Set the cans on a 
wooden rack fitted to the bottom of the 
boiler, and place straw or kitchen towels 
between the cans to prevent their knock- 
ing together. Put the can covers on the 
cans, but leave off the rubbers. Bring to 
a boil, and as soon as the syrup in the 
jars rises, showing the contents to be scald- 
ing hot, lift the jars out on a dry board. 
Fill each brimming full with the scalding 
syrup which is left in the saucepan, put 



on the rubbers and screw on the covers as 
tightly as possible. Tighten again when 
cold, wrap each one in paper and set in 
a cool, dry cellar, where the temperature 
does not rise above 70 degrees. The cele- 
brated Wiesbaden process, which is con- 
sidered the very best rule for preserving 
strawberries, does not differ materially 
from this. A syrup is prepared from sugar 
and the juice of small berries, allowing 
five pounds of sugar to five pounds of juice. 
Let the sugar melt and come to the boil- 
ing point and boil two or three minutes. 
Skim well. Fill ten thoroughly sterilized 
cans with the large berries, selected from 
ten quarts, pour in the syrup, cover 
closely, leaving off the rubbers, however. 
Place the cans in boilers, pursuing the 
same precautions as just mentioned. Fill 
the boiler full of hot water to the necks 
of the cans, and let the canned berries re- 
main in the water for five or ten minutes 
after it begins to boil. The strawberries 
during this process will have risen to the 
top of the. can and absorbed some of the 
syrup. Fill the cans to overflowing witE 
more syrup, put on the rubbers and screw 
up tight. Put up in this way, the berries 
will keep for years, retaining color and 
flavor. 

PARE and halve the quinces, removing 
the cores. Boil these in sweet cider 
until tender, then strain. For five 
pounds of quinces take a quart of nice 
molasses, a pound of brown sugar and the 
cider in which the 
quince parings have nTTTMri?9 « 
been cooked. Add QUINCES 
the whites of t wo with cider ani> 
eggs, bring to a boil, MOLASSES 
remove from the fire (Colonial) 

and skim. Continue 

to boil and skim until perfectly clear. 
Then take off the fire, cool, put in the 
quinces and boil until tender. If there i5 
not syrui) to cover them full and plenty 
add more cider. Orange peel or a fe\f 
slips of green ginger boiled in the syrup 
give a pleasant flavor. 



PRESERVES AND JELLIES. 



167 



PAOK the prepared fruit compactly in 
glass jars and pour over it a 
syrup made as follows :— Allow a 
generous cup and a half of sugar and a 
pint of water for each quart jar. Let thia 
come to a good boil. 
Skim, cook ten min- 
CANNED u tes longer, then 

GOOSE- P° ur over * ne * rui * 

D1?DDTPC m tne 3* ars aEL ^ sea * 

tf&KKlkb at once air tight 

Gooseberries a n d 
rhubarb may also be kept by just lightly 
packing the jars with either, putting on 
the rubber, immersing under water in a 
vessel of cold water, and when the jars 
are full screw on the lids, still holding 
them under water so that no air can pos- 
sibly get in. When taken out try, if 
possible, to tighten the lids even more. 

CANNED peaches are used more fre 
quently for peach pies, peach mer- 
ingues, puddings, shortcakes, creams 
and other iced desserts than the preserved. 
The latter put up with or without brandy 
need no stage set* 
CANNED * in f They are per 
a pijPQ feet as they are. The 
PEACHES syrup for canning is 
usually made in th« 
proportion of a cup of sugar to a pint of 
water; but the fruit will keep well if a 
much smaller quantity is used, providing 
it is sound and the air has been properly 
excluded from the jar. 

SELECT for this purpose the sugar loaf 
pineapple, which is longer than the 
strawberry and remains green even 
when nearly ripe. It is a pure white fruit 
with a shallow eye that can be easily 
peeled off. To test 

PRESERVED its ri P eness p u11 one 

PT1SJPAPPT F* ° f the little spines 
J'llNJiArr.LrUrO sharpIy# if it comes 

out easily the fruit 
is in good condition for preserving. It is 
best to put up pineapples in a moderately 



heavy syrup. A good proportion is three- 
quarters of a pound of sugar to a pound 
of the fruit measured after ( it has been 
peeled and cut into little cubes or torn 
into shreds with a fork. The choice Singa- 
pore pines that come canned in heavy 
syrup are cut in slices about a quarter of 
an inch thick, with the core cut out in 
circle shape, but this is not easily done in 
the ordinary canning. As fast as the 
fruit is prepared put into a large stone jar, 
layer by layer, with three-quarters of its 
weight in sugar between each layer. 

When all the pineapples are prepared 
put a cover on the jar and let it stas^ in 
the cellar or any cool place until the next 
morning. By that time the juice will 
have completely dissolved the sugar and 
a clear syrup will cover the fruit. Put 
the fruit and syrup in the preserving ket- 
tle, bring slowly to the boiling point, skim 
and cook slowly until tender but not 
"mushy," then can at once. The time 
required in the cooking may vary from 
five to thirty minutes, according to the 
ripeness of the fruit. 

For sorbets, punches and granites the 
pineapple has few equals. 



CUT small, smooth, green tomatoes in 
halves, then quarter the halves. For 
every pound of the fruit use three 
quarters of a pound of granulated sugar. 
Allow the yellow rind of one lemon to each 
two pounds of fruit. 

grated or shaved r*r>T?T?xT 
thin, and the juice. GREEN 
Put the sugar in the PRESERVED 
preserving kettle TOMATO 

with just enough 
water to dissolve it, 

add the toinaco and lemon, and sim- 
mer gently until the tomato is tender 
and transparent. This will keep without 
sealing as a rule, but is better put 
in small jars or glasses covered air- 
tight. It is so rich that only a little can 
be us?d at a time. 



168 



PRESERVES AND JELLIES. 



WHILE watermelon rinds are a drug 
in the market, an old fashioned 
preserve may be added to the win- 
ter's supply of goodies with but little 
extra expense. With a very sharp knife 
^- peel off the outer 

green from water- 
W ATER- melon rinds, leaving 
MELON about a quarter inch 1 

PRESERVES lf the firm white 

^ part. Gut into any 

shape desired, hav- 
ing the pieces uniform. If you wisk the 
preserves green put into a kettle with 
alternate layers of grape leaves and tiny 
pieces of alum, not more than a half tea- 
spoonful for a large kettle Pour on hot 
water to cover, and simmer two hours. 
Drain, cover the fruit again with weak 
ginger water and simmer three hours 
longer Drain, make a syrup, allowing to 
every pound of fruit a pound and a quar- 
ter of sugar and a pint of water Boil ten 
minutes, skimming constantly. Put in the 
rinds, simmer until tender, remove the 
fruit with a skimmer, pack in cans, boil 
the syrup until quite thick, then pour over 
the fruit in the cans and seal. 

DO not try to preserve quinces until 
they begin to turn yellow. If frost 
threatens, gather and lay aside to 
ripen. When they are uniformly yellow 
have everything in readiness and "make 
a morning ,, of it, 
OUINCE utilizing the skins 

pptt^ttpvf* * nd imperfect fruit 

^Ki^bHrKViib f or marmalade or 
jelly, while you pre- 
serve the finer fruit. In this way there 
will be no waste. 

Rub off the "fur" from yellow quinces, 
using a coarse towel, then pare, core and 
quarter, dropping the pieces into cold 
water to prevent discoloration. Save 
skins and cores in a separate vessel 
for use later. When a goodly num- 
ber of the quinces have been prepared put 
two layers of the quarters in a preserving 
kettle, cover with cold water and cook 



over a slow fire until the fruit is tender. 
Never make the mistake of boiling quinces 
in the sugar syrup before cooking them 
tender in water or steaming tender. Sugar 
hardens uncooked quinces. When tender 
enough to pierce easily with a fork, skim 
out and lay on a platter while the rest of 
the quinces are cooking. When all have 
been cooked strain the water and to each 
pint of juice allow three-fourths of a 
pound of sugar. Cook gently for ten min- 
utes, skimming until clear, then put in as 
many pieces as the syrup will cover. Sim- 
mer gently for half an hour or until the 
quinces turn a rich red, then lift out with 
a silver spoon, dropping piece by piece 
into wide mouthed glass jars. Have the 
cans hot to prevent breaking. Let the 
syrup cook a little longer, then pour over 
the fruit, filling so full that the juice runs 
over the sides, then seal. 

PINEAPPLE is usually the first* in- 
gredient to go into the tutti-frutti 
jar, which, by the way, can be con- 
tinued year after year, as its contents 
never spoil. Only the lighter fruits are 
used, as blackber- 
ries, huckleberri e s TUTTT- 
or blackcaps spoil «_...«.*—_; 
the color. Put a tfis-uxii 
pint of good French 

brandy into a stone jar holding several 
gallons. Then begin adding fruit and 
sugar pound for pound as the various 
fruits come in season. No cooking is re- 
quired. Shred the pineapple or cut in 
cubes, as preferred; pit cherries and 
plums; cut the white grapes in halves 
and seed them, and slice peaches, pears, 
bananas, oranges, &c. Strawberries and 
red raspberries make delicious additions, 
and gooseberries may be used unless the 
seeds are objectionable. No more brandy 
will be required. Not only does the tutti- 
frutti furnish a delightful preserve, but a 
rich filling for tarts and pies on festal oc- 
casions, or the fruit creams and puddings 
that crown the feast. A teaspoonful of 
the brandy makes a valuable and unusual 
flavoring for cakes, custards and the like. 



PRESERVES AND JELLIES. 



169 



ALLOW a pound sugar to each pound 
tomatoes and a half cup water to 
each pound fruit. Cover the toma- 
toes with boiling water, then skim. Make 
a syrup of the sugar, and when boiling 
skim and add the 
t r\\%7 tomatoes. Have 
YELLOW ready a sliced lemon 
TOMATO that has been cooked 

PRESERVES in boilin = water and 

a little sliced ginger. 

Add to the tomatoes. 
Cook until they are clear, remove, pack 
in jars, cook the syrup until thick, pour 
over and seal. 



THIS is particularly nice served with 
ice cream or muskmelon. To eight 
pounds of pears chopped very thin 
allow four pounds or less of sugar, 
one cupful of water, the juice and thin 
yellow rind of four 

GINGERED lemons (be sure they 

are not bitter) and 
PILARS one-eighth pound or 

more of green gin- 
ger root, scraped and cut in thin slices. 
Bring the sugar and water to a boil, add 
the fruit, ginger and lemon, then simmer 
three-quarters of an hour or until the con- 
sistency of marmalade. 



TO a pint of the fruit allow a half 
ounce sugar and one lemon. Add 
enough water to the sugar to dis- 
solve it, bring it to a boil and skim. Skin 
the tomatoes and add to the syrup. Slice 
the lemon thin, cover 
with boiiing water 
STRAW- and cook until the 

BERRY r * n< * * s tender. Cook 

rr AMATn the tomatoes until 
1 U1V1 A 1 U well Seated through, 
PRESERVES skim out and put 
into jars. Add the 
cooked lemon slices 
to the syrup, cook down until quite thick, 
aour over the fruit and seal. g 



IN making jellies of the larger fruits, 
such as apples, quinces, crabapples or 
pears, they do not need peeling or 
coring, for the skins and seeds improve 
both the quality and* color of the jelly. 
Simply slice or quar- 
ter, put into the pre- 
serving kettle with JELLIES, 
water enough to JAMS AND 
nearly cover t h e MARMALADE g 
fruit, and simmer 
until tender. Take 

from the fire, strain and proceed as in 
making the jellies of smaller fruits. A 
clear day should be selected for the mak- 
ing of all jellies, and it seems a little finer 
if set to cool in the sun-light. The fruit 
must be sound and not over ripe. It 
should be used as soon as possible after 
gathering, as most fruits lose quality by 
standing. Quinces and some pears are 
the exception. 



Hints About Preserving. 

Use only granulated sugar and avoid 
that with a bluish cast. 

The utensils used should be kettles, col- 
anders and ladles of porcelain or granite 
ware, the spoons of silver or wood, earth- 
enware bowls and glass tumblers. The 
jelly should be poured at once into 
glasses and allowed to remain, as moving 
about is apt is disturb the process of 
solidifying. The jelly bag may be made 
of thin flannel, coarse linen or fine cheese- 
cloth. It is better shaped like a cone, 
with a strong string or tape run around 
the neck for suspending it to drip. Do not 
squeeze unless you care to take the chance 
of its being cloudy. If you wish to use 
the remainder left after dripping squeeze 
and keen it separate for mincemeat or 
any other culinary purposes where the 
color does not matter. The boiling syrup 
may be poured directly into glasses with- 
out danger of their cracking if they are 
rolled in hot water and then left standing 
on a damp cloth. A silver spoon left in 



170 



PRESERVES AND JELLIES. 



the glass will also prevent cracking, as 
the silver is a goou'conductor of heat. 

If you lack glasses, glass bottles can be 
cut down for jelly cups T)y making a deep 
mark with a file at the desired height, then 
following it around with a hot iron, when 
it will crack off. 

When cooking the juice if it shows signs 
of boiling over and the kettle is too heavy 
to lift at a moment's notice, a spoonful of 
cold water will settle it like magic. 

It is a good plan to keep special cloths 
and holders to use during the jelly mak- 
ing, as the stains are difficult to remove, 
In making jelly it must be borne in mind 
that the less stirring there is the better. 
If stirred too much the jelly will not be 
clear, while the tendency of sugar to gran- 
ulate is also increased by stirring. 

A good test for the consistency of jelly 
when boiling is to let it drop from a spoon. 
If the last drop sticks to the spoon it is 
sufficiently hard. 

Filling Glasses. 

In filling the glasses fill to the brim, for 
in the process of cooling they will shrink 
enough to allow for the pouring on of a 
quarter of an inch of melted paraffine, 
which will keep out the air and preserve 
the jelly. 



lade. Jelly costs about two-thirds of the 
price of the fruit used, the marmalade one- 
third. 

Where to Keep- Jellies. 

All jellies should be kept where it is cool 
and dark. If you have no dry cellar or 
dark closet cover the shelves of any cool 
closet with black cotton and hang a cur- 
tain of the same over the fruit. 



"pr S soon as the berries have felt the 
LA first tinge of frost, which gives 
them a da^X rich color and the 
"tang" that makes the jelly so dejightful, 
gather. Free the berries from stems, 
wash, and to every 
two quarts allow a BARBERRY 
half cup water. Cook _ 

until the juice press- JELLY 

es out easily, take 

from the fire, mash, strain and measure 
the juice. To a pint of juice allow a 
generous pound of sugar, for barberries 
require more sugar than most fruits. Heat 
the sugar the same as usual in making 
jellies, and add to the juice, after it has 
cooked the regulation tweiity minute?. 
Cook five minutes after the sugar is added, 
then turn into the glasses, sealing when 
cold. 



To Prepare tlie Paraffine. 

Get a half a pound of paraffine and 
shave it into a pitcher or small dish from 
which it can be easily poured and melt 
by setting into hot water or over the tea 
kettle. While the jelly is still warm pour 
a*layer of paraffine over the top. It can 
then be covered with the usual tin cover 
or simply wrapped with paper, as there is 
no danger of spoiling. When needed for 
the table slip off the paraffine and put it 
away to be used again. 

The Comparative Cost of Jelly. 

In estimating the comparative cost of 
jelly and marmalade, jelly will be found 
to be worth twice as much as the marma* 



CUT in halves and seed two pounds of 
large raisins, put them in a quart 
of water and simmer slowly for an 
hour. At the same time stem and wash 
seven pounds of currants and cook in a 
jar set in a pan of 
.hot water until they rTTppAlvJT 
are soft. Now add V,UKKAIM1 
the pulp, peel, and AND RAISIN 
juice of two oranges, CONSERVE 
half a lemon (the 
peel and pulp minced 

fine) to the currants and raisins, together 
with six pounds of sugar. Boil gently to 
a jam, and put up in small glasses, cov- 
ered with paraffine. This is an excellent 
relish to'serve with cold meats. 



PRESERVES AND JELLIES. 



171 



THIS may be made of sweet or sour 
apples, or half and half Boil a 
gallon of fresh cider down to one- 
half of its original bulk. Quarter the ap- 
ples, peel and core and cut in small pieces. 
Put into the boiling 
APPLE cider as many of 

-j _-_—__ the apples as can 

BUTTER coo k at a time with- 
out burning. When 
the apples are soft, skim out, add more 
and so on until all are cooked. Thee 
mash as soft as possible, put all togethe* 
again in the cider and simmer gently until 
about half their original bulk and as thick 
as marmalade. Stir often with a smooth 
wooden spoon or flat stick, taking a great 
deal of pains not to let the "butter" stick 
on the bottom. It is the part of wisdom 
to keep one of the asbestos mats under the 
kettle during the last hour or two. Turn 
into small stone crocks and keep in a 
cool, dry place. If you wish the apple 
butter to have a spicy flavor allow one 
teaspoonful each of cinnamon, nutmeg 
and allspice to each gallon of the sauce, 
putting it in when nearly done. This 
simple sweet makes a good appetizer at 
breakfast and findte favor with the chil- 
dren for their luncheons when spread on 
bread. An occasional variation is fur- 
nished by adding chopped butternut or 
walnut meats to the butter before spread- 
ing. 



THE barberry should be picked late, 
after it is touched with the frost, 
and the fruit is a deep crimson. If 
you are in the country, these berries, which 
grow wild, can be had for the picking, 
and the jelly made 
BARBERRY from them is almost 
■as clear and quite 
as delicious as that 
from currants. As 
the fruit is extremely acid, a pound of 
sugar will be required for each pint of 
the fruit juice. 
Pick over the berries and wash them. Put 



JELLY 

NO. 2 



in the preserving kettle with just a little 
water to keep them from sticking, and 
cook until the juice will press out easily. 
Remove from the fire, mash, strain and 
turn into a jelly bag to drain. Do not 
squeeze it or the jelly will not be clear. 
Boil the juice twenty minutes, skim, and 
add the sugar, which should have been 
heated in the oven. Stir until the sugar 
is all dissolved, take out the spoon, cook 
five minutes longer, or until the syrup will 
thicken on a cold saucer. Pour into 
glasses, and when cold cover. 

The English way of making barberry 
jelly is to allow a pound of raisins to every 
five pounds of fruit, then proceed as above, 
while the New England housewife fre- 
quently adds a dozen sour apples, cored 
and quartered, to every four quarts of the 
berries. 



STONE the cherries and allow, after 
weighing, an equal quantity of sugar. 
Place in a porcelain lined preserving 
kettle and let stand in a cold place over 
night. In the morn- 
ing cook until the CHERRY JAM 
jam jellies on the 
spoon, then turn into pots. 



WHILE economy is the watchword, 
here are directions for making 
candied cranberries to take the 
place in cakes, confections or decorations 
of the more expensive cherries. Use for 
this purpose the Cape 
Cod berries, half as AvmrcTi 

much sugar as ber- CANDIED 
ries and half as much CRAN- 

water as sugar. Put BERRIES 
the berries in a deep 
agate or porcelain 

dish, pour the sugar on top like a crust and 
the water on top of that. Cook very slowly. 
When they break into a boil, cover just a 
few moments— not long or the skins will 
burst — then uncover and cook until tender. 
Take up carefully and spread on oiled 
plates to dry. 



172 



PRESERVES AND JELLIES. 



JELLY 



WASH, remove blossom ends, but do 
not peel or core. Cut in rather 
small pieces, cover with cold water 
and cook gently until soft. Keep on an 
asbestos mat or in a larger kettle of hot 
water to prevent the 
CQ A -R apples burning. 

CKA.D When very soft, 

APPLE turn into a jelly bag 

and hang over night 
to drip. In the morn- 
ing measure the clear 
red liquid, bring to a boil and skim. Allow 
for every pint of liquid the usual pound 
of sugar and have it heating in the oven 
while the juice is scalding. Add to the 
juice, after it has cooked just twenty min- 
utes, stir until dissolved, take out the 
spoon, cook five minutes longer, skim 
and turn at once into the heated cups 
and glasses. This jelly is inexpensive and 
of excellent appearance and flavor. If you 
desire variety, flavor part of the juice 
with lemon or pineapple and some with 
rose geranium. For the latter lay a leaf 
in the bottom of the glass before pouring 
in the hot jelly. For the lemon or pine- 
apple allow two taiblespoonfuls of the 
juice to a quart of the apple juice. The 
jelly may also be spiced, adding a little 
vinegar, clove and cinnamon to season at 
the same time the sugar is added. 



LOOK over a gallon of blackberries, 
wash and drain. Put in a preserv- 
ing kettle, pour in a pint of water 
and cook until soft, stirring and mashing 
with a wooden spoon to break up the fruit. 
Take care that it 

BLACKBERRY docs D ? scorc > * e " 

move from the fire 
JAM an( j press through a 

wire sieve into a 
Stone jar. Do not use tin. Stir this pulp 
thoroughly. Take a quart of the pulp and 
put in a kettle with a quart of sugar meas- 
ured light and previously heated in the 
oven. Bring to a boil, cook rapidly for 
fifteen or twenty minutes, until it jellies 



when dropped in a cold saucer. Pour into 
small jars and when cold seal. Repeat 
the cooking with another quart of the 
pulp until all has been used. The jam 
Is easier and better prepared a quart at a 
time. It is a good plan in hot weather 
to prepare the berries one day, set away 
in the cellar and make the jam in the cool 
of the next morning. 

WASH and pick over the fruit, and to 
each quart of the fruit allow a cup 
of water. Cover and cook for ten 
minutes. Mash and strain through a flannel 
bag. Return the 
juice to the kettle, CRANBERRY 
add two cups of su- 
gar which has been JELLY 

heated in the oven, 

boil until it jellies on the edges, which 
will be in about ten minutes, and pour 
into the glasses. 

TO make green currant jam, pick the 
currants from the stem, put in a 
preserving kettle and set in a larger 
kettle of boiling water, or over a gentle 
fire, to dry out su- 
perfluous juice. Add i^-d-c-cat 
three-quarters of a GREEN 
pound of sugar for CURRANT 
each pound of fruit ; TAM 
boil quickly for thir- J 
ty minutes, or less 

if it shows signs of jelling. Stir and skim 
often. Turn into jars and cover when 
cold. 

PICK the grapes* from the stems and 
remove the seeds with a sharp 
knife. Allow a pound of sugar to 
each pound fruit. Put the grapes in a 
preserving kettle 
with a little water GREEN 

and cook twenty r , T>A . DTJ , T A ^ -- 
minutes. Add the su- GRAPE JAM 
gar and cook until 

a drop "jells" when tested. Remove from 
firo and pour in glasses. 



PRESERVES AND JELLIES. 



173 



STRIP the fruit from the stem, wash 
and put in a pan or jar set in a 
larger vessel of hot water. Cook un- 
til the grapes are broken; then strain. 
Measure the juice, and for every pint allow 
a pound of sugar. Put the juice over the 
fire and the sugar in 

WILD GRAPE shallow pans in the 

TT?T T -- oven, where it will 

JELrLrY; heat but not turn 

yellow. Cook the 
juice twenty minutes,, skimming all im- 
purities from it, add the sugar, stir until 
dissolved, remove the spoon, cook a mo- 
ment or two longer until the liquid jel- 
lies when dropped on a cold plate; poui 
into jelly glasses and cover when cold. 

Wild Grape and Crab Apple Jelly* 

FOR this combination* which has qv es- 
pecially fine "tang," u e equal quan- 
tities of crab apple and wild green 
grapes. Cut the apples in quarters, but 
do not peel or core; cook until soft, then 
strain and add to the grape juice. 

Wild Grape and Elderberry Jelly. 

HIS is another delicious combination 
of flavors. Add four pints of green 
grape pulp to eight pints of elder- 
berry juice, all strained, then allow a 
po^M of sugar to each pint of juice and 
proceed as usual. 

CURRANTS for jellj, should not be 
over ripe, hence the oia wives' tradi- 
tion that currant jelly will not "jell" 
after July 4. Neither should they be gath- 
ered after a rain if a firm, clear jelly is 
desired. Equal parts 

CURRANT °^ re( ^ an( ^ WB * te cur " 
T v rants, or raspberries 

JELLY an< i currants two 

parts of the former 
to one of the latter* make a delicately col- 
ored and flavored jelly that many people 
prefer to the plain currant. 

Put the currants in the stone jar or pre- 
serving kettle, and set this in a larger 



pan of hot water. As it "begfns to heat, 
mash with a large wooden pestle until the 
currants are reduced to a pulp. Scoop 
up the pulp and put in the jelly bag to 
drain. This is best done the night before 
the jelly making proper begins, and the 
bag is then left suspended over night to 
drip without squeezing, which is apt 
to make the juice cloudy. 

When the juice is all extracted measure 
by pints and put into a clean preserving 
kettle. Weigh out as many pounds of 
sugar as there are pints of juice and 
place on shallow tins in the oven to heat. 
Do not allow the sugar to get hot enough 
to become discolored. Boil the juice just 
twenty minutes from the time it begins 
to boil, then pour the heated syrup in, 
stirring rapidly all the while. As soon 
as it is dissolved skim, remove the spoon, 
let the juice just come to a boil again and 
remove at once from the fire. Roll the 
jelly glasses sideways in hot water, then 
fill with the scalding liquid. Cool, then 
coat with melted paraffine or one-third 
paraffine to two-thirds wax, which will 
keep out the air and preserve the jelly. 
Seal with manila or writing paper, sat- 
urated with the white of egg, unless you 
have regular jelly tumblers, with glass 
or metal top, in which case the paraffine 
suffices. Keep in a cool, dark, dry place. 



FOR this use the smaller Concord grapes 
or the late Isabellas. Stem, weigh 
and wash. Measure out a pound of 
sugar for each pound of uncooked grapes. 
Put the grapes in a large preserving ket- 
tle with just enough water to keep them 
from sticking on the 
bottom. Cook gently GRAPE JAM 
for half or three- 
quarters of an hour, then press through a 
colander fine enough to keep the seeds 
from coming through. Add the sugar, stir 
well and cook gently until it drops from 
the spoon in a jellylike consistency. Skim 
if needed, and when as thick as you de- 
sire turn into glasses. 



174 



PRESERVES AND JELLIES. 



USE if possible the late Isabella grapes, 
or, if not, grapes that are under- 
ripe; any fruit that is full ripe 
is unfit for jelly; pick the grapes from 
the stems, wash and put in a pan or jar; 
set in a larger ves- 

BLUE GRA P E seI of hot water » 

T _-_ T ^T A * ^ cook until the 
JJiLLY grapes are broken, 

then put a square 
of cheesecloth over a colander and seI 
the colander over a bowl, turn in the 
grapes and let them drip without an$ 
pressure; measure the juice and allow 
a pound of sugar for every pint of juice; 
put the juice over the fire and the sugatf 
in shallow pans in the oven, where it 
will heat but not turn yellow; cook the 
juice twenty minutes, skimming all im- 
purities from it; add the sugar: stir 
until dissolved, remove the spoon, cook a 
moment or two longer until the liquid jel- 
lies when dropped on a cool plate ; pour 
into jelly glasses and cover when cold 

PULP ripe or half ripened grapes and 
cook the pulp until soft enough to 
rub through a colander. Add the 
skins and cook until tender. Add sugar, 
allowing to each 
GRAPE pound fruit a half 

TmTTTTT? P0und SUgar ' ° r 

X5 U 1 ± HrK. moPe jf t h e grapes 

are quite green. 

Cook until thick, stirring often, then can. 



TO six pounds grapes allow two pounds 
raisins, four pounds sugar and four 
oranges. Cut off the thin yel- 
low rind of the oranges and chop fine, to- 
gether with the seeded raisins. Pulp the 
grapes and cook un- 
til soft enough to 
GRAPE AND ru b through a colan- 
ORANGE der. Add to the 
TAM skins, cook fifteen 

•* minutes, put in 

raisins, orange peel, 
juice and sugar and simmer gently until 
jellied'. 



TAKE the wild green grapes, cut open 
with a small knife and remove the 
seeds. Allow a pound of sugar to 
each pound of fruit. Put the grapes in 
the preserving kettle with a little water 
and boil twenty min- 
utes. Add the sugar 
and cook until a drop WILD 

poured in a cold GRAPE 

saucer will hold its MARMALADE 
shape. Remove at 
once and pour in 

cups or glasses. In putting up the winter 
store of jellies it is always a good plan to 
fill some small cheese pots or egg cups 
for use in the children's lunch baskets. 



PICK from the stems seven pounds of 
grapes, rather under ripe, and sepa- 
rate the pulp from the skins. Put 
the skins in a preserving kettle over the 
fire, with just enough water to prevent 
their burning. Place 
the pulp in another GRAPE 
kettle and cook un- -r>T7»T tott 
til the seeds loosen. RELISH 
Press through a sieve 

and add to the skins with a half pint vine- 
gar, three pounds of sugar and a teaspoon- 
ful each cloves, allspiee and cinnamon. 
Boil until thick. This is fine to serve with 
game or roast meats. 

USE perfectly ripe sweet pines. Slice 
and pare, then cut into small pieces. 
Allow three-fourths pound sugar to 
each pound fruit, mix in granite or por- 
celain bowl and let stand over night, pref- 
erably on ice. In the 
morning take from PTNEAPPLE 
ice, and cook gently,, . _„ . _ . ~ — . 
for an hour. At theMARMALADE 
end of this time press 

through a fruit crusher or coarse sieve 
with a potato masher. Replace on stove 
and cook half an hour longer until clear 
and golden in color, and until it curls 
gently when the finger is thrust through 
it. Place in little pots. 



PRESERVES AND JELLIES. 



175 



TO six pounds lemons take nine pounds 
sugar. Peel the lemons, then cover 
the yellow parings with water and 
boil until tender. Drain and let Isool, 
then shred the parings fine. Meantime 
halve the peeled 
fruit crosswise and 
LEMON press out juice and 

MARMALADE saft p uI p- Cover 

the shells of white 
pulp remaining with 
three pints cold water, and boil one-half 
hour. Strain off this liquor and add it to 
the juice and soft pulp with the yellow 
rind's. Boil all together, then add the 
heated sugar. Boil down to the consis- 
tency required, and place while boiling hot 
in small jars or marmalade pots. 

WASH thoroughly, using a scrubbing 
brush in the operation, one dozen 
oranges and half a dozen lemons. 
Slice thin and remove the seeds. Pour 
one gallon of cold water over the sliced 
fruit, reserving a 
adtvama little to cover the 
ARIZONA S eeds. Soak all for 
ORANGE thirty-six hours. 
MARMALADE Strain off the water 
from the seeds, add 
to the soaked or- 
anges with an equal amount sugar and 
cook for two hours, stirring frequently. 
This is\iot as bitter as the ordinary mar- 
malade, while the gelatine of the seeds 
adds a richer •body to the marmalade. In 
making any kind of marmalade do not 
allow it to overcook, which spoils the clear 
golden tint so desirable. 

PUT the cooked pulp through a puree 
sieve, and allow three-fourths of a 
pound of sugar for each pound of 
fruit. Boil, stirring 
OUINCE almost constantly 

. r .l llir , T * ^„ until smooth and 

MARMALADE firm . Put in jarSj 
cover with paraffine, 
and keep in a dry place. 



Quince Cheese. 

THIS is a simple marmalade, boilefl 
down very thick and packed in the 
small cheese pots. This can be 
turned out and sliced like cheese and is 
excellent for the lunch basket. 

SEVILLE oranges are best for this 
marmalade, which is held in high 
esteem at British breakfasts. To 
make it according to an old Scotch recipe, 
press the juice out of a number of or- 
anges, then put the 
rinds in the preserv- 
ing kettle with plen- BITTER 
ty of water to cover, SCOTCH 
and cook until *°ft, MARMALADE 
adding more water 
as it boils away. 

When very soft turn into a stout jelly bag 
and squeeze out al-1 the jelly obtainable. 
Mix with the uncooked juice, and to every 
pint allow a pound and a half of sugar. 
Cook twenty minutes, then test by drop- 
ping a little on a cold plate. Push your 
fingers through it and if it curls take 
from the fire and pour at once into small 
pots or glasses. Let stand over night un- 
covered, then tie with brandied paper or 
cover with paraffine. 

THIS is an old Virginia dainty, pop- 
ular for the school children's lunch 
basket. Take a peck of ripe, free 
stone peaches, mash after peeling and pit- 
ting, then press the pulp through a coarse, 
sieve. To four quarts 
of the pulp allow one PFACTT 
pint soft sugar, pref- „ p 

erably brown. Mix l-'i^/i 1 xll2*xC 
well, cook about two 

minutes, stirring all the time, then spread 
on plates and dry in the sun. If the 
weather is hot, three days will suffice. 
When the paste on the edges looks like 
leather and cleaves from the plate readily 
if a knife is passed around the edge, it is 
ready. Dust with white sugar, then roll 
up. If stored in a dry place it will kee© 
for several months. 



•1781. 



PRESERVES AND JELLIES." 



STRING and cut in naif inch pieces 
five pounds pink skinned rhubarb. 
Divide twelve oranges in sections, 
removing seeds and the tough part of 
the skin. Put into 
ORANGE AND a preserving kettle, 
RHUBARB neat slowly to the 
MARMALADE boiling point ' and 

MAKMA-LrAUH, gimmer half an hour# 

Add four pounds sugar, cook gently for 
two hours, then turn into glasses. 



FIRM fruit of medium size, preferably 
Washington navels, are the best for 
this attractive looking marmalade. 
With a very sharp knife slice off the thick 
ends of six oranges and two lemons, and 
then cut in halves 

! RIVERSIDE l0Q g itudinall y- This 
» * «»-• * -r * -r^-r-i is ea sily done by 
MARMALADE resting the flat side 
of the fruit on a 
board, holding it firm with one hand and 
slicing with the other, making half circle 
pieces, which look pretty in the finished 
product. Cover with two quarts cold 
water and let stand over night. In the 
morning bring to a *boil, cook forty min- 
utes, then add five pounds sugar well 
heated in the oven, and boil rapidly twenty 
minutes longer. If the oranges are very 
ripe the juice of two more oranges and 
six lemons is an improvement. 



THE pines should be sliced thin and 
pared, placed on dishes and covered 
thickly with powdered sugar. For 
ten days these dishes must be kept in a 
slow oven or other heated place, and the 
slices turned each 

PINEAPPLE day * At the ex P ira " 
n _ ~" tion of this time 

^•"■J-Jro place the slices in 

a quick oven for 
just ten minutes, then remove, cool and 
place between layers of paper, with pow- 
dered sugar sifted over the fruit. 



WEIGH the fruit after hulling and 
washing, and allow for each pound 
a good three-quarters of a pound 
of sugar. Put the fruit over the fire in 
the preserving kettle and cook half an 
hour, stirring often. 
Add the sugar, boil QTPAW 
twenty minutes *j.isavv- 
longer, skim thor- BERRY JAM 
ou$My and put 
boiling hot in air tight jars. Keep in 
a cool, dry place. A pint of red currant 
juice added to every four pounds of ber- 
ries makes a delightful variation. Boil 
the currant juice with the strawberries. 



MEASURE out seven pounds of peach- 
es, peeled, then slice or cut in 
halves, three pounds and a half of 
sugar and a pint of vinegar. Put into a 
porcelain or granite kettle with two table- 
spoonfuls whole cin- 
namon or cassia buds PPACFT 
end a tablespoonful T?vrr»TT^ 
whole cloves tied in ENCHO 
a lace bag. Cook 

with the fruit until it is spiced to taste, 
then remove the bag. Cook the peaches 
until as thick as marmalade, stirring fre- 
quently, and taking care not to scorch, 
then put into cans and seal. 



SLLOW to each pound cut rhubarb 
one pound sugar and one lemon. 
Peel the yellow rind off thin, re- 
move the white part and slice the 
pulp into a bowl, rejecting the seeds. 
Cut the rhubarb into 
half inch pieces and RHUBARB 
put in the bowl on 
top of the lemon. JAM 

Then add the sugar 

and stand away over night. In the morn- 
ing empty into the preserving kettle and 
boil slowly for three-quarters of an hour, 
stirring frequently. Take from the fire, 
cool a little and pour into jars. Cover 
with brandied paper. 



PRESERVES AND JELLIES. 



177 



WHEN canning or pickling peaches, 
save the parings and the soft or 
unshapely pieces. If clingstones, 
there will be considerable pulp adhering to 
the pits. Cover these 
PFACH with cold water and 

.. ~ . -r^m -- . -r * -r^-r*, simmer until soft. 

MARMALADE Ru , b throug , h a slev e, 

then boil again twen- 
ty minutes. Add three-quarters of the 
weight in sugar, and cook, stirring often 
until thick. 

WASH three pounds of young rhubarb, 
the tender pink skinned kind, then 
cut in pieces two inches in length. 
Put three pounds of oranges in the pre- 
serving kettle, with plenty of cold water, 
and simmer three 

a td-d nours - Drain and 
RHUBARB cu t each in four 
AND ORANGE pieces. Put six 
TAM pounds of granu- 

J lated sugar in the 

kettle, with just 
enough water to prevent sticking, aad stir 
with wooden paddle until it boils. Add 
the oranges and rhubarb, stir until boiling, 
moving to the edge of the fire, and simmer 
fifteen minutes. Turn into glasses, but 
do not cover until cold. Then put on first 
a round of brandied paper, then the or- 
dinary glass or tin cover, or else a thick- 
ness of absorbent cotten. This is an old 
English recipe. If one objects to its bit- 
ter taste, the orange seeds can be removed 
before cooking. 

TO make this famous French marma 
lade allow an equal weight of grapes 
and pears, cook in a little water 
until soft, then press through a colander 
to remove the seeds. Add the pears, cored 
and sliced, and sim- 
mer until thick, stir- 
ring almost con- 
stantly. When thick, 
sweeten to taste, scald, strain through a 
colander and can. 



RAISINE 



TO live pounds tender rhubarb, 
washed and cut in inch pieces, allow 
one pound figs (the dried), the 
grated yellow rind and juice of one lemon, 
and four pounds su- 
gar. Let this stand RHUBARB 
all night. The next AND FIG 
day cook slowly for TAM 

an hour, then turn J 

into glasses. Nuts can be added if desired. 



PEEL the yellow rind from half a dozen 
oranges, rejecting all the bitter white. 
'Cut the pulp in small pieces, taking 
care that no seeds go in. Put the pulp 
and peel, cut in fine strips, in the preserv- 
ing kettle, together 
with two pounds of 
rhubarb cleaned but RHUBARB 
but not peeled, and AND ORANGE 
cut in inch pieces, MARMALADE 
and a pound and a 
half of sugar. Sim- 
mer until the orange peel is tender and the 
marmalade thick, then put in glasses or 
little cheese jars. 



SELECT large, nearly ripe cucumbers, 
peel, remove the seeds, chop or 
grate fine and measure. Place the 
pulp in a colander and sprinkle with salt, 
allowing a teaspoonful to each pint. Drain 
for six hours. Meas- 
ure. To each quart CUCUMBER 
allow two cups of 
cider vinegar, or ^** J- S U P 
white wine if pre- 
ferred, four tablespoonfuls grated horse- 
radish and a tablespoonful each minced 
red pepper, excluding the seeds, and white 
mustard seed. Bring vinegar and flavor- 
ing to a scald, skim well, then set aside 
to get thoroughly cold. 'Now add to the 
cucumber pulp, stir well, put into wide 
mouthed bottles or pint fruit cans, lay a 
horseradish, grape or nasturtium .leaf over 
the top and seal. Keep in a cool, dark 
place. 



178 



PRESERVES AND JELLIES. 



COVER mashed berries with "boiling 
water, simmer fifteen minutes, press 
again and strain. Allow for each 
quart juice a half teaspoonful each mace, 
cinnamon, pepper and white mustard. 
Cook down to about 

BLACKBERRY a 5 u f ter °f. f the °5: 

rATQTTD 1 § lnal quantity, add 

L/Alour vinegar (pure) to 

make strength and 

consistency required, then bottle and seal 

while hot. 



TO each "pound stoned cherries allow a 
pound of sugar. Boil together until 
the. cherries are soft, then strain. To 
each quart of this liquor allow a lea- 
spoonful each of mace, pepper, ginger, 
cinnamon and a half 
CHERRY teaspoonful of cloves. 

rATQTTTD Boil with the Sy ™ P 

\»//\ lour an( i strain ; then add 

to the crushed fruit 

that has been pressed through a puree 

sieve. Boil until thick ; reduce with strong 

vinegar and bottle. 

rOR a good catsup made from the ripe 
tomatoes, try this : — -Slice without 
peeling nine quarts tomatoes, not too 
ripe. Pack in a large porcelain kettle, 
draining off as much of the clear juice as 
possible. Add to the 
tomatoes four table- 
OLD spoonfuls salt, two 

FASHIONED of alls P ice > one of 

cinnamon, three- 

TOMATO quarters of a table- 

CATSUP spoonful cloves, a 

teaspoonful black 

pepper and a half 

teaspoonful cayenne. Pour over all, three 

cups good vinegar. Cover the kettle and 

simmer gently on the back of the stove 

for three or four hours, not allowing it 

to stop simmering. Take from the fire 

and let the catsup cool in the kettle. 

When cold strain and bottle, sealing 

closely. 



BREAK firm, fresh mushrooms into 
quarters. Put a layer in the bottom 
of an earthen vessel, sprinkle with 
salt, then add more mushrooms and more 
salt until all are used. Cover and set 
on the cellar floor 
for three days, stir- MUSHROOM 
ring with a wooden oatottd 
spoon three times LAI SUP 
each day. At the 

end of this time mash to a pulp and strain 
through cheesecloth, squeezing out all the 
juice. Cook this ten minutes, then meas- 
ure. To each pint of the liquor allow a 
generous teaspoonful each whole p'eppers 
and allspice, two slices of onion, a blade 
of mace, a dash of paprika and a couple 
of bay leaves. Cook until thick, strain, 
cool and bottle. Seal tightly. 



STEM and wash five pound's grapes and 
cook in a bowl set within a large 
pan of water until soft and mushy. 
Strain through a sieve to exclude seeds 
and coarse skins. Add one pound of 
sugar, a pint vine- 
gar, a teaspoonful GRAPE 
each cloves, cinna- 
mon and allspice, LAI o UP 
and a tablespoonful 

pepper. Oook until a little thicker than 
thick cream, then bottle. 



REMOVE the seeds from two green pep- 
pers and a cup of raisins, add six 
green tomatoes and four small onions 
and chop all very fine. Put one quart of 
vinegar, one cup of powdered sugar and 
two of brown sugar, 
two tablespoonfuls of _ _,__ __ . . __ 
mustard seed and APPLE AND 
two of salt to boil. TOMATO 
Add the chopped CHUTNEY 
mixture and simmer 
one hour. Then add 

a dozen tart apples, pared, cored and quar- 
tered, and cook slowly until soft Beat 
thoroughly and bottle. 



PRESERVES AND JELLIES. 



179 



MIX one tablespoonful grated horse- 
radish with the grated rind of four 
lemons. Add a teaspoonful salt, the 
juice of the lemons, a dessertspoonful each 
white mustard seed and celery seed, a few 
blades of mace, four 

LEMON c l ove * and a *?* 

rATQTT-D ° f red P e PP er ' B(Hl 

^i\ lour thirty-five minutes, 

then bottle while 

hot. In five or six weeks this will be ready 

to serve with fish. 



v^HUTNEY is one of the most appetiz- 
I ing relishes to keep on hand, yet is 
expensive to buy. Nearly all 
chutneys improve with age, growing richer 
and mellower with time. As they almost 
never spoil, they are 
CHUTNEY an encouraging prep- 
aration of fruit to 
work with, the housewife secure in the 
feeling that her efforts and material will 
not be wasted. They are deemed es- 
pecially desirable for dyspeptics and are 
largely used by the English residents in 
India as aids to digestion. 



A SIMPLE apple chutney is made by 
cooking together in a quart and a 
half of cider vinegar fourteen large, 
sour apples, ten large onions and two 
cloves of garlic. When soft, rub through 
a sieve, steep four ta- 
AppL E blespoonfuls of mus- 

rWTTTMTTV tord Seed in Vlnegar 

Add this with one 
cupful of brown sugar, half a cup of salt, 
four tablespoonfuls of ginger and a half 
pound of seeded raisins chopped fine to 
the apples, onions, garlic and vinegar. Beat 
with a wooden spoon until smooth and 
evenly blended and about the consistency 
of French mustard. When cold, put up in 
wide mouthed bottles and seal. An excel- 
lent way is to pour a very little olive oil 
over the top of the pickle, which shuts out 



all air, the bearer of ferment germs and 
mold. Over the oil place a thin round of 
sterilized cotton or wool and over that in 
turn a round of glazed paper wet with the 
white of an egg. 



TAKE the seeds from five pounds bull- 
nosed peppers and lay in a porcelain 
kettle holding about two and a 
half quarts. Add a couple large onions 
chopped fine and a 
half tablespoonful r^rm-c* 

each of cinnamon, GREEN 

cloves, allspice and PEPPER 
mace. Pour in vine- CATSUP 
gar to nearly fill 
the kettle, and sim- 
mer three hours or longer. Rub through 
a puree sieve, cool and bottle. 



CHOP fine seven pounds green toma- 
toes and four red peppers, exclud- 
ing the seeds, Add one quart vine- 
gar, and cook together two hours. Now 
add one pound brown 
sugar, two table- pp -- M 
spoonfuls salt and UKlS-UrlM 
two of mustard, one TOMATO 
teaspoonful ground CATSUP 
cloves, one table- 
spoonful cinnamon 

and the same amount allspice. Boil two 
hours longer, strain and seal. 



TO one gallon ripe tomatoes, peeled 
and sliced, allow three large onions 
and two green peppers chopped fine, 
three-fourths of a cup of good vinegar, 
one-half cupful of su- 
gar, or less if pre- nTFrtfl 
ferred; three table- ^ A ^ JJlJiLrU 
spoonfuls of salt and CHILI 
three teaspoonf u 1 s SAUCE 
each of cinnamon 
and cloves. Cook 

slowly until the consistency desired, then 
bottle. 



180 



PRESERVES AND JELLIES. 



FOR two hundred small cucumbers al- 
low one coffee cup salt. Rinse the 
cucumbers, taking care not to bruise 
the skins. Pack in a firkin or jar, with 
the salt distributed between the layers. 
Cover with boiling 
water and let stand AUBURN 
twenty-four hours. CUCUMBER 
Pour off the water 
and wipe dry on a PICKLES 
soft towel. Put into 

your preserving kettle a scant gallon cider 
vinegar, a full coffee cup sugar, two small 
red peppers chopped fine (excluding all 
seeds but two or three), one teaspoonful 
alum and three tablespoonfuls white mus- 
tard seed. Bring to a good scald and 
cover the pickles, which may be kept in 
glass cans or a stone jar. A horseradish 
or grape leaf laid over the jar will keep 
the vinegar from moulding. The use ©f 
a little sugar even with sour pickles is 
to be commended, as it gives the pickles 
a mellow taste and preserves the vinegar. 

WHEN cherries are ripe don't forget 
to put up some cherry vinegar. 
Mash slightly two quarts cherries 
and pour over them one quart vinegar. 
Pour in an earthen bowl, cover and set 
in a cool place for 
CHERRY two days. Strain 

VT1SJFOAT2 thr ° Ugh a mUSHn 
VlJNJiUAK bag> and to each 

pint liquid add three- 
fourths pound sugar. Place over the fire 
and boil fifteen minutes; bottle and seal. 

THESE good, old-fashioned, home- 
made pickles, which our grand- 
mothers patterned after East In- 
dian preparations, are again in the height 
of gastronomic style, and the woman #who 
knows how to make 
them may be sure 
MANGOES that they will never 
go to waste on her 
hands. They may 
be made from small green melons, water 
or musk melons, green tomatoes, large 



cucumbers, peppers, peaches — any fruit, 
in fact, from which the inside seeds or 
stone can be removed, the cavity filled 
with a sweet or sour pickle mixture and 
the opening closed so as to give the ap- 
pearance of a whole fruit. When melons 
are msed, cut out a wedge large enough 
to scoop out the seeds and soft portions. 
For peppers or green tomatoes, cut a cir- 
cular piece from the stem end and remove 
the seeds. Then put the pieces in place 
•again <and soak over night in brine. In 
the morning drain, taking pains to keep 
the separated parts of the same fruit or 
vegetables together. For the filling use 
firm white cabbage, chopped very fine, 
with a quarter as much celery, cucumber, 
green tomato or green peppers. Sprinkle 
well with salt and stand aside for several 
hours. Drain, and to each pint of the 
vegetables add a small onion, a few nas- 
turtium seeds, a teaspoonful of mustard 
seed and salt, pepper, ginger, cloves, all- 
spice and cinnamon to taste. Mix thor- 
oughly, fill the cavities, packing in closely, 
fit in the pieces that belong in and wrap 
firmly with twine. Cover with vinegar 
and let the pickle stand over night. In 
the morning heat all together and simmer 
for half an hour. Remove carefully, put 
in a stone jar and cover with cold vinegar. 
The next morning pour off the vinegar 
and allow a half cup of sugar to each 
quart of the vinegar. -Scald and pour 
over the mangoes. Repeat the scaldiugs 
for several mornings, and when quite oold 
cover and set away in a cool place. 

FOR this you will need plump, rather 
tart cherries with the stems on. For 
five pounds of cherries scald together 
one quart of vinegar, two pounds of 
sugar, one-half 
ounce of cinnamon, fPTCKLED 
one-half ounce of rHFT? p TF « 
cloves and mace ^ri£<J*KlJi& 
mixed, the spices 

tied in a thin muslin bag, and pour over 
the cherries while scalding hot. Seal at 
once. 



PRESERVES AND JELLIES. 



181 



FOR canning tomatoes whole, the best 
way is that advocated by Miss Parloa 
in Farmers' Bulletin No. 203, issued 
by the United' States Department of Agri- 
culture. For this purpose use eight quarts 
of medium sized 
Trni/TATnrP tomatoes and four 
TOMATOES quarts of sliced to- 
CANNED matoes. Put the 

WHOLE pared and sliced to- 

matoes into a sauce- 
pan and cook twenty 
minutes, taking pains not «to let them 
scorch. Take *from the fire and rub 
through a strainer. Return to the fire. 
While the sliced tomatoes, are cooking 
pare the whole tomatoes and put «into ster- 
ilized jars. Pou>r into the jars enough of 
the stewed and strained tomatoes to fill 
all the interstices. Put the uncovered jars 
into a moderate oven, placing on pads of 
asbestos or in shallow pans r of hot water. 
Cook in the oven for half an hour. Take 
from the oven and fill to overflowing with 
boiling hot, strained tomato ; then seal. If 
there is any of the strained tomato left, 
can it for sauces. 



PUT the corn into a colander and let a 
little hot water run over it for about 
a minute. Then cut the corn from 
the cob, scraping out as much of the juice 
as possible, but taking care not to get 
any of the cob. Fill 
the sterilized jars 
TO CAN compactly, working 

CORN, PEAS down with a silver 

A TVT-Tk T TTi/T A tmfe Until tiie J " ar * S 

AINU LIMA filled . t0 w ithi n about 
BEANS an inch of the top. 

Allow for each quart 
jar three-quarters of 
a pint of hot water, in which has been dis- 
solved a teaspoonful of salt and a table- 
spoonful of sugar. Pour into the jar over 
the corn, then adjust the lid of the jar 
without the rubber, so that it partly cov- 
ers the can and set it on a rack in the bot- 
tom of a boiler. Fill the boiler with luke- 



warm water until the jars are three-fourths 
covered. Boil three hours, then take out 
the jars, work down the corn and fill up 
with more of -the same liquid kept boiling 
for the purpose. Put on the rubber and 
screw the Md until airtight. Put back 
in the boiler, allowing the water in the 
boiler to completely cover th*e jars. Steam 
one hour longer, take out the jars, cool, 
screw the lids tighter if possible, wrap 
each jar in brown paper and set in a cool, 
dai?k place. Proceed in -the same way 
with peas and lima beaus, omitting the 
sugar and the tigh,t packing. 

WAS13 the tomatoes and plunge into 
boiling water for five minutes, when 
the skin will slip off without the 
least trouble. Slice into the preserving 
kettle, which mustnever be of tin, or cheap 
worn granite, and set 
the kettle on an as- OANNFD 
bestos mat over the _ — .... AfnArc , 
fire. Heat slowly to TOMATOES 
the boiling point, 

stirring frequently from the bottom. Have 
the jars in readiness, thoroughly sterilized, 
and with fresh rubbers and close fitting 
tops. Fill with the scalding tomatoes, 
which have been allowed to cook steadily 
half an hour from the time they began 
to boil, then seal. 



PINEAPPLE! parings should never be 
tfhrown away, as there is no finer 
vinegar in flavor and coloring 
than that made from pineapples. 
The fruit parings (fruit may also be 
added) should be 



placed in crocks and 



PINEAPPLE 



covered with water; 
sugar or syrup be- VINEGAR 
ing added in quan- 
tity according to the condition of the fruit. 
Allow this to ferment thoroughly, and 
when this has been accomplished — 
watched and skimmed meantime — the 
vinegar must be strained from the fruit . 
and placed in jars or (bottles. 



182 



PRESERVES AND JELLIES. 



THE large ripe cucumbers make an ex- 
cellent sweet pickle or they may be 
used in chow-chow. To make the 
sweet pickle, peel, take out the seeds and 
cut into inch pieces. Boil in vinegar and 
■DT-DT? water, half and 

J* 1 *^ half, adding a lit- 

CUCUMBER tie salt, until clear, 

PICKLES but not "mushy." 

Drain. To seven 
pounds cucumbers allow three and one- 
half pounds of sugar and a pint 
strong vinegar. Let this come to the boil- 
ing point, add the cucumbers and just 
scald— no more. Take out with a skim- 
mer, and when cool pack in jars with a 
sprinkling of cassia buds, stick cinnamon, 
whole cloves, allspice, a few blades of 
mace and a few peppercorns. Then pour 
the syru/p over them and seal. A few 
raisins may be added if desired. 

STILL another way of using the ripe 
cucumbers is in mangoes. Cut out 
a side section large enough to allow 
for scooping the seeds and soft portions. 
Save this piece, as it has to be returned 
after the cucumber 

CUCUMBER is filled ^ soak the 

■Mr*rvT70 cucumbers over 
MANGOES night in strong salt 
water; in the morn- 
ing drain and prepare the mixture for 
stuffing. This may vary according to 
taste and vegetables on hand. It consists 
usually of chopped cabbage and celery, 
onions and green tomatoes, radish pods, 
tiny cucumbers, tender string beans, 
green grapes and nasturtium seeds; 
sprinkle well with salt and let stand two 
•hours; season to taste with ground cloves, 
cinnamon, allspice, ginger, pepper and 
salt, then drain; mix thoroughly, fill the 
cavities, pressing in well, then adjust the 
pieces where they were removed and tie 
firmly with white cord. Put in a preserv- 
ing kettle, cover with cold vinegar and let 
remain over night. The next morning 
heat to a scald and simmer gently for 



half an hour; take out the mangoes and 
pack in a stone jar, covering with cold 
vinegar. The next morning pour off the 
vinegar, add sugar in the proportion of 
one-half cup to every two of vinegar, 
scald and pour over the pickles; set away, 
closely covered, and they will be ready 
for use in a month. 

THIS is another way of using the seed 
cucumbers. Peel, remove seeds and 
chop the pulp; to every four quarts 
of the chopped pulp allow one quart 
chopped onions; mix in a stone jar and 
sprinkle over them 
one cup salt; let CHOPPED 
stand over night. PTri ^ T ^q nT? 
In the morning FltKLJib Ub 
drain, lay in a col- YELLOW 
ander and with a CUCUMBERS 
wooden masher press 

out all the juice possible ; then add to 
these vegetables one pint chopped celery 
and two green peppers seeded and 
chopped, two tablespoonfuls each grated 
horseradish and white pepper, a small red 
pepper seeded and chopped and two 
ounces white mustard seed; stir .well to- 
gether, add enough white wine vinegar to 
cover, pack in jars and cover closely. 

TO make the vinegar, mash the berries 
to a pulp in an earthen or stone- 
ware vessel. Add good cider vinegar 
to cover, and stand in the sun dur- 
ing the day and in the cellar over night, 
stirring occasionally. 

BLACKBERRY T t he . nex * m ° rni ° g 

A "d strain and add the 
VINEGAR same amount fresh 
berries. Crush and 
over the whole pour the strained juice, 
and set in the sun again through the day 
and the cellar at night. The third day 
strain and to each quart of the juice allow 
one pint water and five pounds sugar. 
Heat slowly to the boiling point, skim, 
and when it boils strain- and bottle, seal- 
ing airtight. 



PRESERVES AND JELLIES. 



183 



SLICE without peeling enough medium 
sized cucumbers to fill a gallon jar. 
Pack in layers with two-thirds cup 
salt and let stand three hours. Drain 
carefully, then put in layers again, with 
two ounces white 



OLIVE OIL 
PICKLES 



mustard seed, one 
ounce celery seed 
and two large onions 
chopped fine dis- 
tributed through the layers. Add one cup 
olive oil. When all the cucumbers are 
used cover with good cold vinegar. Thsse 
are ready for immediate use, but improve 
with standing. 



TAKE fresh snap beans, string and cut 
them as if for immediate use. Put 
a layer of the uncooked beans in the 
bottom of a crock and sprinkle over them 
a half cup of salt. Add another layer of 
beans, then more salt 
until the jar is filled, CANNED 
having the salt at cxjAp ■RFAMQ 
the top. Cover air hNAF BEANb 
tight. These will keep 

all winter and taste almost as well as 
fresh ones in the spring. When ready to 
use, take some of the beans and soak over 
night to get off the superfluous salt. Cook 
like fresh beans. 



I 




PEEL a juicy pineapple, taking eare to 
pick out all the eyes, and chop fine 
or shred with a fork. Sprinkle with 
sugar to sweeten and let it stand until 
the sugar is melted, Pour one quart of 
freshly boiled water 



PINEAPPLE- 
ADE 



over the shredded 
pine, add more sugar 
if needed and set 
away to cool. When 
cold, strain and serve with a few bits of 
fresh pineapple floating on top the glass. 



T 



fruit. 



Orange Punch. 

HIS can be made from equal portions 
of orange and lemon juice, with 
sugar, chopped ice, soda water and 




COLiD drink for the season is egg 
nog, made as the Southern women 
prepare it, with rum and brandy, 

or with Madeira substituted for the 

brandy. Take a dozen eggs and beat th* 

whites and yolks sep- 



SOUTHERN 
EGG NOG 



arately until very 
light. Add to the 
yolks twelve table- 
spoonfuls of sugar, a 

half pint of rum and a pint of brandy. 
This proportion of spirits may be modi- 
fied if preferred. Now grate in a little 
nutmeg, then stir in slowly a quart of 
cream or very rich milk and a cup of 
cream. Just before stirring in the whites 
pour boiling water through them and off 
at once to partially cook. Serve in punch 
glasses and eat with a spoon, and offer 
fruit cake or a rich white cake with it. 

THIS is the regular old fashioned har- 
vest drink. It needs to stand in a 
warm place a couple of days before 
using. Mix together one pint pure cider 
vinegar, one pint sugar syrup, two table- 
spoonfuls ground 



GINGER 
CRAK 



ginger, two gallons 

soft water and one 

cake of compressed 

yeast softened in 

lukewarm water. When well mixed 

stand in a warm place for a couple of 

days, then bottle, tying the corks in firmly. 

Keep in a cold place. , 



185 



186 



DRINKS. 



CUT a pineapple in dice and add to it 
the carefully peeled and separated 
pulp of two grape fruits and one 
cupful of maraschino cherries. Mix to- 
gether a cupful of sugar and one of rum, 
bring to the boiling 
point, pour over the 
PINEAPPLE f ru it and allow it to 
PUNCH cool. Turn into the 

WITH RUM ^ e ? zer and u f ™' 

This may be served 

as a first course at 

a luncheon, as a sherbet after the roast, or 

from the punch bowl as a beverage, in the 

latter case diluting with water. 



THERE are several points in the mak- 
ing of good coffee that must be 
borne in mind. The coffee itself 
must be a good article and freshly roasted. 
The pot in which it is made must be per- 
fectly, immaculately 

THE PERFECTshould be freshly 

CUP OF boiled, the "sparkle" 

COFFEE f" in lt The 

coffee must not 

be boiled longer than 
five minutes and is still better if it is kept 
just below the boiling point. If allowed 
to stand and boil the aroma is lost, and 
the bitter tannic acid that spoils the taste 
and irritates the stomach is extracted. 
Lastly the coffee must be well scented and 
always served — excepting for after dinner 
— with cream, or at least hot (not boil- 
ing) milk. 

In buying coffee one is largely dependent 
upon the dealer, as there is often no choice. 
Most people prefer the proportion of one- 
third Mocha to two-thirds Java, but the 
Mocha does not always come from Arabia, 
nor the Java f*om the island of that name. 
The best coffee is fermented. The berry 
is surrounded by a pulp like a cherry or 
cranberry. When fermented, a white film 
is formed which no machine can take off. 

Coffee may be roasted and ground at 
home, if preferred ; but it is now usually 



quite as well to buy the coffee already 
roasted, and to grind it as needed. 

There are several ways of making cof- 
fee, but the most common method is boiling. 

Allow one heaping tablespoonful of coffee 
to each cup of boiling water. Scald out the 
coffee pot with boiling water. Put in the 
amount of coffee needed, mixing it with 
a little cold water and the white of an 
egg, or a square inch of isinglass. When 
eggs are high, an egg shell crushed will 
answer in place of the white of egg. Shake 
together thoroughly, then pour on the fresh 
boiling water. Cover the spout with a 
little twist of paper, to prevent the escape 
of the aroma. Stir well, and push the 
pot on the back of the stove, where it Tvill 
keep hot, but not boil. Add a few spoon- 
fuls of cold water, pour out a little of the 
coffee in a cup and back into the pot 
again, to clear the spout of the grounds, 
and let it stand undisturbed for five 01 
ten minutes to settle. Then serve as 
quickly as possible, as it deteriorates if left 
standing. 

Drip or filtered coffee is made in any 
double coffee pot fitted with one or more 
strainers. Allow one cupful coffee, ground 
very fine, to a quart of water. Measure 
out the coffee and heat it in a saucepan 
until it steams, stirring continually. This 
brings out the flavor. Then place the cof- 
fee in the strainer, pour the boiling water 
in and allow it to drip slowly through the 
coffee. Repeat this process a second time. 
Then bring the coffee to the boiling point 
and serve. Some claim that cold water 
filtered two or three times through the 
coffee and then brought to the boiling 
point gives the strongest ami best flavor, 
but this, of necessity, takes much time 
and attention. 



Grape Juice Lemonade. 

MAKE a quart of strong lemonade in 
the usual way, using a little more 
sugar. Add to each quart of the 
lemonade a glass of grape juice, chill and 
serve. 



DRINKS. 



187 



BOIL together in a granite ware sauce- 
pan two pounds granulated sugar, 
three pints hot water and two ounces 
tartaric acid. At the end of five minutes 
put down cellar to cool. When cold stir 
in the beaten whites 
of three eggs and 
HOMK one ounce winter- 

MADE g " en ' °! tlo sa wT; 

nlla. Bottle. When 

SODA ready to use put a 

WATER tablespoonful in a 

glass half fail of 
cold water, add a 
scant quarter teaspoonful soda, beat and 
drink while foaming. This is a staple 
product for the children's lemonade and 
soda water stands which spring into being 
during the summer, yielding a nickel har- 
vest for some pet charity or small boy's 
private exchequer. 

THE first thing to remember in mak- 
ing the perfect cup of tea is the old 
couplet "Unless the kettle boiling 
be, filling the teapot spoils the tea." 
More than this, the water must be 
freshly boiled, not 
water that has lost 
TEA a *l "ltf' e ana * efferves- 

cence with long con- 
tinued boiling. An 
earthen pot freshly scalded with hot 
water is best for making tea. The* blend 
of tea depends upon individual taste. The 
Ceylon and India teas are most popular 
•in the Eastern and Middle States. China 
greens are used largely in the South and 
Southwest and Japan tea has the prefer- 
ence in the Northwest. Measure the tea, 
allowing a half teaspoonful to each cup 
boiling water, reducing the proportions 
when several cups are to be brewed and 
increasing if the drinker prefers it extra 
strong. Put into the hot teapot, pour in 
some of the freshly boiling, bubbling 
water, enough to well cover the leaves, 
then stand back on the range three min- 
utes before pouring in the entire quantity 



of boiling water carefully measured. Let 
stand five minutes longer, then fill each 
cup partly full of the brew, diluting with 
hot water to suit the taste. Never allow 
tea to boil. It must simply infuse. Never 
allow the water to stand on the tea 
leaves any length of time, else the fra- 
grant bouquet is dissipated and the tannin 
extracted. If it is to be kept hot, pour 
off in a second hot pot and cover with a 
cosey. 

THIS is a beverage generally approved. 
To serve twenty-five, allow one 
quart cold water, one cupful of su- 
gar, three-fourths of a pound of Canton 
ginger, three tablespoonfuls ginger syrup, 
three-fourths cupfuk 
orange juke, one- 
half cupful lemon 
juice and one quart 
of apollinaris water. 

Chop the ginger, add the water and sugar 
and boil twenty minutes. Add the fruit 
juice, cool, strain and then pour in the 
apollinaris, a pint at a time. In the sum- 
mer cracked ice is added, but in winter it 
is not so necessary. 



MASH two quarts very ripe pitted 
cherries through a fruit press. Make 
a syrup of two pounds sugar and 
two quarts of water and cook five minutes. 
Add the cherries and 
the juice of two lem- CHERRY 
ons, strain and set oudttd 

aside until very cold. oxiKUi3 

Serve with some of 

the fresh cherries floating on the surface 
of the shrub. 



GINGER 
PUNCH 



Pineapple Punch. 

PINEAPPLE makes an excellent and 
refreshing beverage. To the juice of 
six lemons and six oranges add sugar 
to taste, with sliced pineapple and a few 
bits of lemon peel, two quarts of water 
and chopped ice to cool. 



188 



DRINKS. 



IT has remained for the "White Rib- 
boners" of Nebraska to coin a new 
name for punch, which always savors 
of intoxicants, even though it be a strictly 
temperance concoction. After a number 
of names had been 
PINEAPPLE proposed "fruiee" 

£RUICK appropriate. A num- 

ber of women's clubs 
and temperance organizations have since 
adopted the name. For pineapple 
"fruiee," therefore, grate one fresh pine 
or use a quart can of the preserved grated 
apple. If it is the sliced apple, chop fine. 
Add to it one quart of any fruit syrup pre- 
ferred, preserved or fresh. Red rasp- 
berries, cherries, strawberries and oranges 
are all appropriate. Add also the juice 
from a half dozen lemons or oranges, or 
the fruit itself sliced very thin. Over this 
pour a hot syrup, allowing a quart of water 
to a pound of sugar, increasing the amount 
of sugar when the fruit is quite acid. Let 
this stand three hours until all the fla- 
vors are delightfully blended, then add 
half a gallon ice water and pour over a 
block of ice in the "fruiee" bowl. 



THE tea that is to be used for the 
day's consumption should be made 
in the early morning and in just 
the same way that it is made to be served 
hot. The quantity depends upon the 
number of persons 
to be served, and in 
ICED ^ot weather this 

#P1* a*' might well be multi- 

*■&** plied by three. The 

best blend of tea for 
serving cold is equal 
parts orange Pekoe and English breakfast. 
This blend does not lose strength in 
standing but ripens and softens in flavor. 
Tea must never be boiled. To make it as 
it should be, take fresh cold water, bring 
quickly to the "bubbling" boil, and let it 
continue several minutes. Scald out the 
teapot, which should be clean and dry, 



and measure into it as many level tea- 
spoonfuls tea as cups will be required. 
Pour the furiously boiling water over the 
tea leaves and let steep on the back of 
the range four or five minutes, then strain 
off into a pitcher to cool. When quite 
cold set in the ice box. By drawing the 
tea off the leaves when just the proper 
strength it will be fresh and sweet, with- 
out the bitter taste of tannin it gets if 
allowed to stand too long on the leaves. 
Keep the pitcher set close to the ice or 
pour the tea in bottles and lay directly 
on the ice, thus offering more surface for 
cooling. When ready to serve, if the ice 
is above suspicion, break into pieces about 
the size of horse chestnuts, put in the 
glasses and pour the tea over them. If 
dependent upon the ordinary unsanitary 
ice, rinse the glasses oat in cold water to 
make them cold, then fill with the 
chilled tea but no ice. Slices of lemon, 
a whole clove dropped in each cup of tea 
as poured, a bit of pineapple, a sprig 
of mint or a peppermint cream are among 
the popular additions to iced tea. 

Raspberry and Currant Cn^j 

COMBINE one part raspberry and two 
parts currant juice with as much 
water as juice and as much sugar 
as necessary to sweeten. 



IN making a quantity for the punch 
bowl, prepare a syrup of a pound of 
sugar and a quart of water. Break up 
a dozen sprigs of mint, steep in a cupful 
and a half boiling water in a covered bowJ 
for fifteen minutes, 



strain and add to the 
syrup Put in the 
juice of eight 



MINT 
JULEP 

far the Jtineli 
Bowl 



ons, a cup of strawberry juice and a pint 
o£ claret. Add ice water to dilute proper- 
ly and pour in the punch bowl over a 
block of ice. Fresh berries and mint 
leaves should float on top of the bowl and 
in the individual glasses. 



DRINKS. 



189 



IN making lemonade allow three lemons 
to each quart of water. Scrub the 
lemons first to make sure they are 
perfectly clean, cut in two in the centre, 
and from either half cut a thin slice of 
the lemon and lay 
• aside. Squeeze the 
LEMONADE juice from the rest 
of the lemon, then 
peel off several strips 
of the thin yellow rind and put in a small 
basin on the back of the range with a cup 
of water added and let it simmer to ex- 
tract some of the rich flavor of the rind. 
Mix sugar to taste with the juice, and 
then pour on the requisite amount of boil- 
ing water besides the water in which the 
peel has been steeped. Stand away until 
cold and mellow, then serve with a slice 
of lemon in the glass and a little chipped 
ice if desired. 



MOteT digestible and assimilable of all 
fermented milk foods is the Turk- 
ish yaourt. known in this country 
under its Armenian names of zoolak or 
matzoon. It is prepared is the Orient 
from the milk of the 
' buffalo or sheep, and 
ZOOLAK tastes like very rich 

and delicious butter- 
milk. In this coun- 
try it is madje from cow's milk, and may 
be found at the best drug stores. It can, 
however, be made at home, using some of 
the old yaourt or zoolak as a starter. 
Zoolak differs from kumyss in the fact 
that although it is fermented it is not 
effervescent. 

To make it the easiest way, boil three 
pints of rich milk, taking care that it 
does not scorch. Set off the fke to cool, 
until just a trifle hotter than lukewarm. 
Then add to it one-eighth of a cup of old 
zoolak, stir vigorously and set aside sev- 
eral hours until thick like loppered milk. 

This is delicious served alone in a glass, 
with a spoon, or it may be used with rice, 
crackers or bread or with fresh berries, 



if fruit is allowed. In typhoid it serves 
both as food and drink, as it does not, like 
kumyss, cause a distention of the intes- 
tines by gas. 

If one is situated so that it is impos- 
sible to get any of the old zoolak for a 
starter, it may be made in this way: — Al- 
low to one quart of milk one teaspoonful 
of sugar and one-third of a cake of yeast. 
Take a half cupful of the milk, slightly 
heat it, dissolve the yeast and sugar in it 
and set one side to begin "working." In 
an hour's time heat the remainder of the 
milk until lukewarm and beat the yeast 
mixture into it. Pour in small botties, 
cork tightly and set aside for three hours 
in a warm place. At the end of that 
time remove to a moderately cool place 
and leave for two days, with frequent 
shaking. The bottles should then be 
opened and their contents poured into a 
bowl to stand for ten or fifteen minutes 
until the effervescence has passed away. 
Bottle again, put on the ice to prevent 
further fermentation, and as soon as cold 
it is ready for use. By recooking it will 
keep several days. If it thickens too 
much, shake thoroughly before using and 
it will become somewhat thinner. 



POUR one cup fresh hot tea over one 
cup block sugar and let stand until 
the sugar is dissolved asd t^e syrup 
cold. Pour into a punch bowl together 
with three-quarters 
of a cup orange juice, FRUIT 

one-half cup lemon PUNCH 
juice, one pint each 

ginger ale and apollinaris. Just before 
serving add slices of orange. 



Grape Punch. ^ 

"JT" I>D to a quart of grape juice the juice 
L\ of six lemons and two oranges, two 
quarts of cold water and two cups 
sugar. Pour into the punch bowl, add 
sliced oranges, bits of pineapple and ber- 
ries or sliced peachBS. 



190 



DRINKS. 



SELECT the best black caps, put into 
a jar and pour over them enough of 
the best cider vinegar to cover. Let 
stand for thirty-six houn,, then strain 
through cheesecloth, squeezing hard 
enough to get all the 
juice. Measure the 
BLACK juice and allow a 

RASPBERRY pound of sugar to 
SHRUB every pint of juice. 

Cook five minutes, 
bottle and seal while 
scalding hot. Keep in a cool place. When 
you wish to serve allow two tablespoonfuls 
of the shrub to each glass very cold water. 
This makes a particularly fine beverage 
for picnics. 



THIS is made without spirits. Crush 
a bunch of mint, rubbing each leaf 
with a wooden muller or masher, 
then soak for half an hour in the strained 
juice of two lemons with the carefully 
grated yellow rind of 
one. Cook together a rp-ciurDTF-D 

pint of water and. a A TEMPER- 
pound of granulated ANCE MINT 
sugar until the syrup CORDIAL 
spins a thread. Take ~ 

from the fire and stir 

into it the lemon and the mint the juice 
of an orange and an equal quantity of pine- 
apple juice. Strain and put on the ice 
until cold, then serve in wine glasses with 
a sprig of mint and a berry on top of the 
glass. 



THIS is a harvest or hot weath- 
er drink that can be made on de- 
mand. Mix together a pint mo- 
lasses, two heaping 
"SWITCHEL" teaspocnfal* ginger, 
a gallon of water 
and cider vinegar to make as acid as de- 
sired. Serve ice coldi. 



THIS should be made a couple of days 
before using. Put two gallons cold 
water over six lemons sliced thin, a 
pound and a half sugar and a scant ounce 
ginger root. Let it come to a boil then add 
tablespoonful cream 

t T?'iv/rrMVT °^ tartar. Strain 

LrEMON and set in a oooI 

GINGER place. When nearly 

BEER coid add a ***** 

cake dissolved i n 
a little lukewarm 
water, stir thoroughly, then set in the 
cellar over night. In the morning mix 
well, bottle, corking air tight and lay the 
bottles on their sides in a cold place. A 
small bottle Jamaica ginger extract may 
be used in the place of the whole ginger 
if preferred. 



S PARTICULARLY refreshing and 
wholesome drink for extreme hot 
weather is oatmeal water. To 
make it, put one cup oatmeal in a stone 
jar, add a cup sugar and the juice and 
rind of three lemons 
cut thin. Cover with 
three quarts boiling OATMEAL 
water, and let it WATTPT? 
stand until the sugar W A 1 JlrJ* 

is dissolved and the 
water cold. Strain 

and place on ice. In the Japanese war 
with Russia oatmeal water was placed all 
over the Japanese ships to satisfy the 
thirst engendered by the heat and smoke, 
in place of the alcoholic drinks allowed 
the Russians. 



Fourth of July Lemonade. 

FOURTH of July lemonade takes on a 
more festive appearance by the addi- 
tion of a little pink coloring matter 
such as comes with many of the packages 
of gelatine, or a little currant, strawberry 
or red raspberry juice. Slices of banana, 
strawberries cut in quarters, raspberries 
or pitted cherries add to the attractive- 
ness of this favorite holiday beverage. 



DRINKS. 



191 



A TEMPER- 
ANCE 



IV^IX together the juice of five lemons 
I I and five oranges, one pint of straw- 
berry syrup, one can»of grated pine- 
apple and one ounce apollinaris. Make 
a syrup of one cupful of water, one cup- 
ful of rather strong 
tea, and two cupfuls 
of sugar. When cold 
add to the fruit mix- 
ture, with enough 
LOVING CUP water to make a gal- 
lon and one-half of 
liquid. 
This same -mixture makes a good filling 
for the punch bowl, in which case a half 
pint of maraschino cherries, chips of or- 
ange peel or a few slices of red bananas 
or muscatel grapes cut in halves make an 
improvement. 



PUT one quart of cider »to boil in a 
granite saucepan. Beat three eggs 
well and add sugar enough to tone 
down the acidity of the cider about to be 
poured in. When the 



iMULLED 
CIDER 



cidier reaches the 
boiling point pour 
over the beaten eggs, 
stirring briskly. Re- 
turn to the pan, stir until it boils again 
and serve hot in glasses. 



Red Raspberry Sliriib. 

POUR one quart cider vinegar over three 
quarts raspberries. Let stand three 
days, mash and strain. Allow a 
pound of sugar to each pint juice, boil 
twenty minutes, skimming well, and bottle. 
Use a couple of tablespoonfuls to each 
glass of cold water. 



HEAT in large double boiler or sauce- 
pan set in a larger vessel of hot 
water two and a half quarts of 
milk. Cook in a small pan until smooth 
and shiny four squares of chocolate, 
four tablespoonfuls 
sugar a heaping FR0THED 
spoonful salt and rwnpnT ArpT? 
four tablespoonfuls V/ilULULA 1 Ji. 
hot water or milk. 

Cook this for ten or more minutes, stir- 
ring constantly; pour into kettle of hot 
milk, and with a chocolate muddler or egg 
beater beat for five minutes. Flavor with 
a teaspoonful vanilla extract and a little 
cinnamon and serve in cups, pouring the 
hot chocolate over a spoonful of whipped 
cream in the bottom of each cup. 

THE older boys (no age limit) like this. 
Make an unusually stron? lemonade, 
using five lemons and a oup of sugar 
to each quart of water. To every quart of 
lemonade allow one quart ginger ale. Put 
both together in a 



LEMON 
GINGER 
PUNCH 

Witb Mint 



big punch bowl, with 
a piece of ice. Have 
ready a number of 
sprigs of mint care- 
fully washed. Bruise 
the stems and lower 

leaves between the fingers so as to bring 
out the flavor of the mint. Half an hour 
before serving put into the punch bowl. 

Buttermilk Pop. 

PUT a quart of buttermilk in a double 
boiler. When nearly at the boiling 
point add two tablespoonfuls flour 
rubbed smooth with two tablespoonfuls 
milk. Stir until boiling. This is excel- 
lent for nervous dyspepsia. 








COFFEE frappe is delicious and re- 
freshing. It is served in glasses 
with a spoonful of whipped cream 
on L op. ^ quart will serve twe^e 
people. If used in a course luncheon 
or dinner, it follows the last entree and 
^recedes the game. 

COFFE8 Pour one quart of 

-»« *•»£?"• boiling water over 
rl\iu r ra four ounces fine 

ground Java coffee. 
Cover, let it simmer ten minutes, strain 
through cheesecloth, and add six table- 
spoonfuls sugar. When cold pour into 
the freezer and begin to freeze. As it be- 
gins to thicken, add the whites of two eggs 
beaten to a stiff froth, freeze five min- 
utes longer, remove the beater, cover and 
let it stand fifteen or twenty mdnutes be- 
/fore serving. 



S sherbets and ices differ from ice cream 
in that they are better served soon after 
freezing, so creams are best when allowed 

to stand and "ripen." There are two 

methods of making water ice. The first 

is very simple, con- 



WATER 
ICES 

The second way 



eisting merely of a 
syrup too sweet for 
drinking, flavored 
with any fruit juice 
preferred, then frozen, 
is to boil sugar and water together, cool, 
flavor and freeze. As an uncooked ice 
is apt to melt quickly on exposure to the 
air, a tablespoomful of gelatine or the 
whites of two or three eggs are often 
added to each quart of juice in order to 
hold it. This slight addition converts a 
plain water ice into a sherbet or Italian 
sorbet. Any kind of fruit can be used 
in the concoction of a sherbet, but grapes, 
cherries, red raspberries, strawberries and 
pineapple are specially delicious. If 
liquor is added to a sherbet it becomes 
Koman punch. In this tbe liquor is 
added after it is set. 

Roman Punch. 

TO one quart or a little more than a 
quart of lemon water ice add a 
glass of white rum, the juice of 
two oranges and a small glass of any 
dry wine. 



193 



194 



ICES. 



PEEL and cut a sugar loaf pineapple 
in simali pieces. Add two cups 
sugar and let it stand over night in 
a cool place. Strain off the juice and 
press the pulp through a colander. Add 
to this a pint of 

PINEAPPLE wat * r *** * h * 
^^^ grated yellow rind 

SOxv&E- of an orange. Mix 

well and boil ten 
minutes. Take from the fire, add the 
juice of one lemon and two oranges and 
freeze. If you wish to make this a 
"granite," pack in equal quantities of ice 
and salt and set away two or three hours, 
scraping the frozen part occasionally 
from the sides of the can and stirring the 
whole long enough to mix the ice thor- 
oughly with the mass, but not long 
enough to beat it to an even cream. 
Serve in dainty cups of china or crystal. 

SOAK" two tablespoonfuls gelatine in 
a quarter cup cold water for an hour, 
then dissolve in a cup of rich milk 
heated just to the boiling point. Strain 
through a hair sieve into a quart of rich 
cream, add a cupful 

MERINGUE spoonful Qf orange 

GLACE or vanilla extract 

or Baked Ice and freeze. When 
Cream frozen pack in a 

mouid and leave in 
the freezer for two or thcee hours. A little 
before serving time turn out on a stone- 
ware uish, and cover roughly with a thick 
meringue made of the whites of five eggs 
beaten stiff with five tablespoonfuls pow- 
dered sugar and flavored with a scant tea- 
spoonful of any flavoring desired. 

Take care that the ice cream and the 
edge of the dish on which it rests are en- 
tirely covered by the meringue. Set the 
dish on an asbestos griddle or a board in 
a hot oven and let the meringue brown 
delicately. It should not take more than 
five minutes at the outside. Serve at once. - 
The cream will not be melted. This is 



often known as Alaska bake. If preferred 
you can serve it in individual moulds, but 
you will need to have two persons to as- 
sist in dishing, as it must be served as 
soon as it comes from the oven. When 
the ice cream is frozen hard in the freezer 
take out individual portions with the or- 
dinary ice cream pyramid scoop, put in 
saucers, cover with the meringue and place 
on a board in the hot oven just a moment 
to color. 



BEAT the yolks of four eggs until 
lemon colored and thick. Add one 
pound of powdered sugar and a 
quart of milk which has just been 
brought to the belling point. Cook two 
minutes in a double 
boiler — no longer. VANILLA 
Stir in the whites of j CE CREAM, 
four eggs, beaten wUn Rot 

until stiff, a tea- Chocolate 

spoonful and a half Sauce 

of vanilla and half 

a teaspoonful of almond. When cool add 
a quart (a pint will answer) of cream, 
freeze and pack. Just before serving 
make the hot chocolate sauce in this 
way: — Mix two ounces grated chocolate 
or cocoa with two cupfuls granulated 
sugar, one-half cupful water, a table- 
spoonful and a half of butter, and a little 
stick cinnamon. Cook until the mixture 
forms a soft ball when dropped in cold 
water. Remove the stick cinnamon, add 
a few drops of vanilla, pour into a pretty 
pitcher and send about with the cream, to 
be poured over it. The maple sugar sauce 
with walnuts is a little newer than the 
chocolate, but either is so good that a 
choice between them is merely a matter 
of individual preference. 

Frozen Tea Sherbet. 

IS also a refreshing ice, and one too sel* 
dom used. Make a quart of fine flav- 
ored tea in the usual way. Pour off, 
sweeten to taste, add the juice of a half 
lemon and the fine sliced peel. Freeze. 



ICES. 



195 



PUT one quart of fresh milk, two cups 
of sugar and the thin yellow rind 
from two lemons in the double boiler 
and let it come to a scald. Remove the 
peel and let the liquid cool. When cold 
freeze until almost 
solid enough to re- 
t nsr^ m move the beater, 

LEMON MILK then add the juice of 
SHERBET * our l ar & e lemons, or 
five medium sized 
ones, mixed with 
three tablespoonfuls of sugar and the 
whites of three eggs beaten stiff. Mix 
thoroughly with the frozen mixture, then 
cover the freezer, and stir until frozen 
guite hard. Remove the be°ter, scrape 
)ff the ice, beat and pack closely in the can. 
Put a cork into the opening in the cover, 
lay the crosspiece on top to keep the can 
down in the ice, and cover with an old 
piece of carpeting wet in salt and water. 
Let it stand an hour and serve. If it is 
to be kept longer, draw off the water and 
pack with more ice and salt. 



Lemon Gingrer Sherbet. 

THIS is simply a lemon sherbet with 
four ounces of candied ginger sliced 
fine and steeped in with the lemon 
peel. 



SIFT together one cup of sugar, two 
level tablespoonfuk of flour and. a 
half saltspoonful of salt. Add two 
eggs and beat all together. Add; one pint 
of hot, scalded milk, turn into a double 
boiler and cook, stir- 
ring constantly until CHOCOLATE 
smooth ; then occa- TnT7 , nr>T? ak/t 
sionally for twenty ICE CREAM 
minutes.: Cool, then 

add a pint and a half of cream, one cup of 
sugar, half a tablespoonful of vanilla and 
two bars of sweetened chocolate, melted 
with a tablespoonful of hot water and 
mixed.' with a little of the cream. Add 
half a teaspoonful of Ceylon cinnamon 
with the chocolate or a teaspoonful of cin- 
namon extract, which gives the cream a 
rich spicy flavor. Freeze. 

£» OAK one tablesooonful of gelatine 
^S in a quarter of a cup of cold water 
^^^ for twenty minutes, then add a cup 
and a half of boiling water and stir until 
dissolved. Add two 
cups of sugar, one RED 

pint red raspberry RASPBERRY 
juice, or part cur- SHERBET 
rait and part rasp- 
berry, and the juice of two lemons. When 
cool freeze. 



THIS makes a pretty addition to a 
company dinner. Pour two cupfuls 
boiling water over a bunch of 
bruised, fresh, mint leaves. Cover and 
let it stand! fifteen minutes on the back 
r of the stove to in- 

MINT fuse, then add one 

QWT?T?m?T CUpful SUgar ' When 
^ rl &!$& £sl the sugar is dis- 
solved strain, cool, 
add) two-thirds of a cupful of grape juice 
and a quarter of a cupful of lemon juice. 
Freeze to a mush like consistency. Serve 
in sorbet glasses, ornamenting the top of 
each glass with a crystallized cherry and 
sprig of mint. 



White Chocolate Ice Cream. 

THIS is simply a rich vanilla cream 
with chocolate grated coarsely into 
it at the last moment just before 
freezing. It will not turn dark like ordi- 
nary chocolate, but remains white, with 
the little speckles of chocolate throughout. 



PUT a quart of cream and a half pint 
of milk in a double bodler and bring 
to a scald. Do not boil. Melt a 
cup of sugar in the 
hot cream, then cool. PHILA- 
Flavor with one ta- DEL p HIA 
blespoonful of va- r^-DT? 

nilla and freeze. ICE CREAM 



196 



ICES. 



BOIL* together for fire minutes one 
pound sugar and one quart of water. 
Beat the yolks of six eggs and add 
to the boiling syrup. Stir just a moment, 
then take from the fire and beat until 
cold. Have in 
OTrTT TAM readiness one cup 
blUll^lAIN mixed fruit, which 
SHERBET hag been soaked in 
a half cup sherry. 
When the mixture is quite cold turn into 
the freezer and freeze. Remove the 
beater, stir in the fruit with a wooden 
spoon and serve in punch glasses. 

Currant Water Ice. 

SOAK one tablespoonful gelatine in 
cold water to cover for half an 
hour. Pour over it one cup boiling 
water and stir until dissolved. Mix with 
it two cups more water, two cups sugar, 
two cups currant juice and the juice of 
a lemon. Freeze and serve with angel 
cake. 

SOAK a half box gelatine in cold water 
to cover for half an hour. Then 
stand over boiling water until dis- 
©olved. Add a half cup sugar and a pint 
of raspberry juice, 

t*aoddt7PPV strain, set in a pan 
RASPBERRY o£ cracked ice and 

CREAM s tir until thickened. 

Add a pint whipped 

cream, and mix thoroughly. Pour in a 

mould and set in a mixture of ice and salt 

to harden. 

BLANCH two ounces of pistache nuts 
as you would almonds, remove the 
skins, then pound to a paste in a 
mortar. Add to a quart of plain vanil- 
la cream, flavor with 

PISTACHE a ^^ e oran £ e flower 
A water, then pack in 

ICE CREAM i C e and salt. The pis- 
tache paste may be 
purchased at the confectioners if pre- 
ferred. 



F you wish a tutti frutti ice cream with- 
out the trouble of making the founda- 
tion creams at home, buy a quart of 
vanilla cream and a pint of pistache 
cream at the confectioner's and pack with 
the fruit yourself. 
Ornament a two 
quart ice cream TUTTI 

mould with candied TTPTTTTT 
cherries, apricots, 
citron, peaches, an- ICE CREAM 
gelica, &c, that have 
been well steeped in 

warm Kirschwasser syrup. Over this 
spread the pistache cream, then finish fill- 
ing the mould with the vanilla cream mixed 
with a gill of Kirschwasser and a half 
cupful candied fruits cut small. Close the 
mould tightly, putting a layer of paper be- 
tween the mould and cover, and imbed in 
ice and salt for at least two hours before 
using. 



Grape Sherbet. 

BOIL together one pound sugar and a 
quart of water, cooking just five 
minutes from the time it commenceiS 
to boil. Cool, add a pint of grape juice 
and the juice of a lemon. When per- 
fectly cold, freeze, turning slowly at first, 
then rapidly until light and spongy. 

Pomegranate Water Ice. 

TAKE off the outer hard shell, remove 
the seeds carefully and press 
through a sieve. For a half dozen 
pomegranates use a cupful each sugar 
and water. Cook the syrup and when 
cold add the fruit juice and freeze. 

Peach. Sherbet. 

BOIL together for twenty minutes one 
quart of water and a pound of granu- 
lated sugar. Cool, add a scant pint 
of peach pulp, a teaspoonful gelatine, soft- 
ened in cold water, then dissolved over the 
tea kettle and put in the juice of two 
oranges and one lemon. Freeze. 



IGES. 



197 



SHERBET 



FOR which one of the best known ranches 
in Arizona is famous: — 
Six lemons, scant two quarts of 
water, one pint of sugar, one tablespoonful 
of gelatine. Put the water and sugar on 
to boil in a clean 
basin. Boil until 
LEMON clear, skimming if 

necessary. Mean- 
while squeeze the 
lemons, and grate a 
little of the yellow 
peel into the juice. Dissolve one table- 
spoonful of gelatine in a small portion of 
cold water, heating it over the tea kettle. 
When the syrup is clear, pour into the 
lemon juice, to which the gelatine has also 
been added. Freeze. 

The beaten white of an egg may be sub- 
stituted for the gelatine to give body. 

Red Raspberry and Currant lee. 

TO prepare this use the juice from one 
quart currants and a pint of red 
raspberries. Press- through a cheese- 
cloth bag, add three cups sugar, a pint of 
water and a tablespoonful gelatine soft- 
ened in a little cold water, then dissolved 
in boiling water. Freeze, using; a little 
more salt than in freezing cream. Serve 
in tall glasses with a spoonful whipped 
cream on each portion and a few rasp- 
berries on top. 



THIS is a recipe given by the manu- 
facturers of one of the latest and 
best of the four minute ice cream 
freezers. The amounts given make a 
quart of the parfait. Boil together until 
the syrup threads 
one cup sugar and 
one-third cup boiling ot^™,™ 
water. Pour slowly W±lll±Lr 
into the stiffly beaten OR ANGEL 
whites of two eggs p ARFAIT 
and beat until cold. 
Whip to a stiff froth 
one pintdouble cream 

and fold into the egg mixture. Flavor 
with a scant tablespoonful vanilla extract 
or half a vanilla bean steeped in the 
syrup. Pour into a mould and pack in 
equal measures ice and salt. Let stand 
four hours. When ready to serve garnish 
with violets, fresh or candied, or rose 
leaves. 



Violet Parfait* 

THIS is made the same as the white 
parfait, using one-third cup grape 
juice instead of the boiling water, 
and! adding half a cup grape juice and the 
juice of half a lemon to the cream before 
'beating. 



COOK for five minutes over the fire one 
cup granulated sugar and a quarter 
cup water. Beat the yolks of six 
eggs until lemon colored and thick, then 
add the syrup little by little, constantly 
beating. Cook in a 
PINEAPPLE double boiler until 
the custard coats the 
PAKrAlT spoon, then strain 
and beat until cold. 
Add two cupfuls pineapple pulp pressed 
through a sieve and fold in a pint of 
cream whipped stiff. Pack and bury in 
the ice and salt mixture. 



COOK a half cup each sugar and water 
over the fire until it threads. Do r.ot 
stir after the sugar has dissolved. 
Beat the whites of three eggs until very 
stiff, pour the syrup 
slowly over it, beat- VANILLA 
ing constantly. 
Flavor with vanilla, PARFAIT 
and when cold fold 

in a pint of cream whipped stiff. Pour 
into a mould and pack. 



198 



ICES 



COOK until the syrup will spin a 
thread one cupful each water and 
sugar. Have ready the well beaten 
yolks of four or six eggs, stir into the 
cooked syrup, little by little, and return 
to the fire. Cook 
FROZEN until quite thick, 

beat until cool, then 
PUDDING add a leve i table- 
spoonful gela tine 
that has been soaked for half an hour in 
two tablespoonfuls milk or water, then soft- 
ened over the tea kettle. Beat again until 
thick, add one pint cream that has been 
scalded and cooled or whipped, put in one 
cupful ground almonds, one-half cupful 
seeded raisins or currants (or a cupful 
canned pineapple), and freeze. When 
ready to pack in a mould or in a freezer 
add one pound candied fruit cut in small 
pieces. Let stand a couple of hours to 
ripen, then serve. 



BEAT the yolKs of six eggs lightly, add 
to them one quart of fresh milk and 
one cup of sugar, put in the double 
boiler and cook to a smooth custard. As 
soon as the mixture coats a spoon take 
from the fire and 
MISS strain. Set away to 

DANIELS' cooL When quite 

PTT^TA"Rn e0ld ' add one pin,t ° f 
tUii *±**1J cream, more sugar if 

ICE CREAM desired, and a table- 
spoonful of flavor- 
ing. When the freezer is ready for the 
cream to be turned in, add* the beaten 
whites of the eggs and freeze. If the ice 
cream is to be moulded one tablespoonful 
of gelatine soaked half an hour in one- 
half cup of milk reserved from the custard 
should be added when the custard is done. 



HULL, wash and drain some firm, 
sweet berries. Press through a 
strainer enough to give about two- 
thirds of a cup of pulp. Cook together in 
a granite saucepan one cupful granulated 
sugar and a half 
cupful water until it 
spins a thread. Do STRAW- 
not stir while cook- BERRY 

ing Whip two pARFAIT 
whites of eggs stiff, 
then pour the hot 

syrup over them and continue beating until 
the mixture is cold. As it thickens add 
the crushed berries a spoonful at a time. 
Have ready a pint of cream whipped to a 
solid froth, stir lightly into the egg and 
berry mixture, then pack in a covered 
mould and bury in ice and salt, equal pro- 
portions, leaving it for several hours. 

PUT one cup of milk in a double boiler 
and bring it to a scald. Add one 
teaspoonful of arrowroot dissolved 
in a tablespoonful of coldi milk and cook 
ten minutes. Sweet- 
en with one-half cup 

of sugar. When coldHELDERBERG 
add one pint of jqjj CREAM 
cream and flavor 
delicately with va- 
nilla, strawberry or orange. Freeze. 

Peach Ice Cream. 

TAKE two quarts ripe peaches, peel 
and press through a puree sieve. 
Make very sweet— the exact quantity 
of sugar cannot be given, as it depends 
on the acidity of the fruit. Crack six 
peach kernels, mash fine, and add to the 
pulp, together with a quart rich milk or 
thin cream. Freeze, 




CLEAN and cut up a fowl into inch 
pieces, removing all fat. Break 
the bones. Cover all with cold water, 
heat slowly and simmer gently until the 
meat is tender. Strain, cool, and remove 
any remaining fat. 
pxjTpirnpr-M When needed reheat 
and season with 
BROTH sa it and pepper. If 

you wish to use it 
as a jelly, clear by cooling with the white 
of an egg for five minutes then skim well. 
Strain into cups to chill and mould. 

DIP a freshly toasted slice of bread 
into boiling water slightly salted, 
and lay in a deep saucer. Pour 
over it a sauce made of one-half cup 
gcalding milk, a teaspoonful butter and the 
stiffly whipped white 



MERINGUED 
TOAST 



four or 
browned. 



five 



of one egg, the lat- 
ter stirred in just as 
taken from the fire. 
Set in the oven for 
minu'tes until delicately 



Mulled Cider. 

HEAT sweet cider to the boiling point. 
Thicken with flour stirred smooth in 
a little cold water, allowing a table- 
spoonful flour to each quart of the cider. 
Sweeten and spice to taste and serve hot. 
This is an old Quaker drink, used to 
break up an incipient cold. 



THIS i» a, favorite Southern remedy 
in case of feverish colds. Boil one 
quart milk with a two inch stick 
cinnamon in a double boiler. When it 
comes to a fair boil, remove the cinnamon 
and let the milk cool. 
Blanch a half cup 
sweet almonds and ORGEAT 
when cold pound in 
a mortar with or- 
ange flower or rose water to make a paste. 
Sweeten the milk to taste, then cook the 
paste in it for a few moments only. Strain 
out the almonds, leaving the milk creamy. 
Cool, then pour in glass jars or bottles 
and keep on the ice. Serve very cold. 

TOAST two half slices stale bread, lay 
in a china Ibowl. Sprinkle with a 
tablespoonful white sugar, a little 
salt and cinnamon or nutmeg to taste, then 
pour on a scant cupful boiling water. Cover 
with a plate and set 
in open oven ten or 
twelve minutes ; PANADA 
then serve. Boston 
crackers can be used 

in place of bread. In this case split, toast, 
season and let stand twenty minutes in 
the hot water. 



199 



200 



DISHES FOR INVALIDS, 



THE first consists c* an apple cored 
and carefully bakcJ, set on a pretty- 
saucer, then covered with whipped 
cream or the white of an egg beaten stiff 
with a little sugar. The other digestible 
and simple dessert 

i DAINTY is f p ' e f toas f \ T ° 

make it, toast bread 

DESSERTS i n the oven until 

for the Nursery Gr ] sp throughout, but 

or Invalid* Tray nQt blackened# p laCe 

the slices in the bot- 
' torn of a colander set within another dish, 
turn boiling water over each slice, 
drain immediately and serve hot in a 
pretty plate with sweetened apple sauce 
about the consistency of marmalade 
spread over each slice. The sauce may 
also be made from dried apples or apricots 
or stewed peaches. Still another nourish- 
ing and pretty way of serving apple sauce 
is to stew the apples quickly so that the 
sauce is white and tender. Strain through 
a puree sieve, then beat up with the white 
of an egg already beaten stiff. Add sugar 
and flavoring to taste and pile lightly in 
a glass dish. 

GRUELS properly made and daintily 
served are invaluable where food is 
required that shall quench thirst 
and satisfy hunger without overloading the 
stomach or affording too great a stimulant. 
The difference be- 
tween gruels and 
GRUELS porridges is but one 

of a degree, the por- 
ridges being thicker 
than the gruels. Both are cooked 
mixtures of various grains or flours made 
with water or milk. They require long 
and thorough cooking to make them di- 
gestible. This should be done in a double 
boiler to avoid scorching. Gruels may be 
served hot or cold, but should be always 
freshly made. Of the flour, arrowroot, 
cornstarch and rice flour, use two level 
teaspoonfuls dissolved with a little 
icold water to a smooth paste andi 



one saltspoon of salt to a pint of boiling 
water. Cook two hours. Oatmeal should 
be cooked from five to eight hours unless 
it is to be strained, as the cellular tissue 
is very irritating in diseases of the in- 
testines or in any case of weak digestion. 
For foods that have already been partially 
cooked, like farina, stir one tablespoonful 
of the food and one saltspoon of salt into 
a full cup of boiling water and cook 
twenty minutes. Add a cup of milk and 
heat thoroughly. Barley gruel is excellent 
; n gastric troubles or fevers. Cook one 
ounce of pearl barley in enough hot water 
to cover well for two minutes. Pour off 
the water, add one quart of cold water and 
cook slowly for two hours. Strain, salt to 
taste and sweeten or flavor slightly if de- 
sired. 

Egg Gruel. 

EGG gruei is made as follows:— To the 
yoik of one egg, well beaten, add one 
teaspoonful of sugar, and pour over it 
one cupful ho: water, beating very rapidly. 
Add the well beaten white of the egg 
and again beat until foamy. Serve very 
hot. Spice or a few drops of liquor may 
be added to this under the doctor's orders. 

Oatmeal Gruel. 

FOR oatmeal gruel pound one cupful of 
the meal until fine. Pour over ii a 
cup of cold water and let it stand 
until settled. Strain off the water into a 
saucepan. 

Pour over the meal another cup of cold 
water, stir well and again strain. Repeat 
this operation four times. Then boil the 
four cups of strained water thirty minutes, 
add one saltspoon of salt and serve very 
hot. Beef tea, milk or cream may be 
added. 

Apple "Water, 

ROAST several apples of fine flavor 
and put into a pitcher. Pour on 
boiling water and let stand until 
cold. This will be found very grateful in 
case of a feverish cold. 






DISHES FOR INVALIDS. 



201 



PUT into a double boiler one cupful of 
milk and heat to the boiling point. 
Stir two tablespoonfuls flour smooth 
in another cupful cold milk, then add to 
the scalding milk, 

MILK mtIe b ^ l i" Ie ' f stir " 

POPPTnnF rmg a11 the time ' 

.PUKKlJJUti* until smooth and 

thickened. Cook over 

the hot water for half an hour and salt 

to taste just before removing from the 

fire. 



ONE pound lean, juicy mutton chopped 
fine, and one pint cold water. Let 
stand half an hour, then heat 
slowly and simmer half an hour. Strain, 
season and thicken 
MUTTON with a little rice 

T3DOTU ^ 0Ur St '* rre< * S mootn 

■"■KU I xi i n co ici water. Serve 

very hot. If little 

globules cf fat appear on the surface cf 

the broth they can be removed with a bit 

of soft tissue paper. 

THIS should always be prepared at 
home, unless one has access to a first 
class diet kitchen. 
Take one pound of the round of beef, 
remove every scrap of fat and chop very 
fine. Cover with cne 
pint of cold, soft 
BEEF TEA water, and stand 
aside an hour. Then 
place in a jar in the 
oven or a kettle on the back of the stove 
and heat to a moderate degree — not much 
warmer than you could bear your hand in, 
say 165 degrees, at the outside. Strain 
through a colander, not a strainer. If 
care has been taken in the preparation, it 
may be served at once, simply salted with 
ordinary salt or celery salt. It is better, 
however, to let it stand several hours in 
a cold place, to let every bit of fat rise to 
the surface. Remove this in a solid cake 
if there is much, or with a clean piece of 
blotting paper. If necessary to reheat, 



take pains not to let the temperature rise 
above the 165 degrees. If it approaches 
the boiling point, and the albumen co- 
agulates, it is spoiled. If it is necessary 
to give beef tea to a patient several times 
daily it is wise to vary the flavor from 
time to time, so tihat the invalid does not 
tire of it. This may be done by meaus of 
a bay leaf or a flavoring of some vegetable, 
straining them out before serving. For 
the patient who rebels against the sight 
of beef tea, unless overcooked, which 
causes it to lose its bright color, or unless 
strained through a fine sieve, which re- 
moves the brown flakes, which are the 
best part of the broth, get a red wine glass 
and give him his tea in that. 

a GOOD sponge cake served with, 
sweet cream or a glass of milk is 
an excellent lunch for an invalid. 
Sift together two cups of pastry flour, one 
teaspoonful cream of tartar and a scant 
half teaspoonful of 
soda. Beat four SPONGE 
eggs until light, add 
one half cup cold 
water, a cup and a 

half powdered sugar, two tablespoonfuls 
lemon juice and the sifted flour. Beat 
light and bake in a very moderate oven. 

Rice Coffee. 

BROWN rice in a spider as you would 
coffee. Grind and add two table- 
spoonfuls of the rice to a pint of boil- 
ing water. Put in a hot place ten min- 
utes, keeping just below the boiling point, 
then serve with sugar and cream. 

Egg Nog. 

BEAT the yolk of an egg light, add 
a wine glass of sherry and a cup of 
new milk. When well mixed stir 
in the stiffly whipped white of an egg f a 
spoonful at a time. A teaspoonful sugar 
may be beaten in with the yolk if pre- 
ferred, and a grating of nutmeg added 
for seasoning. 



CAKE 



202 



DISHES FOR INVALIDS. 



S NOVELTY is a tiny ice cream 
freezer in which a pint of any 
frozen dainty may be made. While 
these are popular, as used by college boys 
and girls to supplement their chafing dish 
spreads, they are 

mr? n-or? a iwr s ^^ moT & useful in 
ICE CREAM the sick room . Fail . 

FOR THE ing the real freezer, 

INVALID a one P° und baking 

powder can set in a 
larger dish will do 
very well. Be sure, however, that the 
tin does not leak. Put into a bowl two 
teaspoonfuls of sherry wine, a teaspoon- 
ful of powdered sugar and half a cupful 
of cream, and beat together until the mix- 
ture begins to thicken, but not until like 
whipped cream. Pour this into the ster- 
ilized baking powder can or freezer. Fit 
the lid on tightly with a piece of manila 
paper between the lid and the top of the 
can. Place in the larger vessel of tin or 
wood, and fill up the space with crushed 
ice, mixed with common salt. Turn the 
small can for about five minutes, then 
set away in a cold place. In a short time 
it will be frozen and your invalid will have 
a saucer of delicate and delicious cream. 
If preferred, fruit juice or coffee may be 
used in place of the wine. A little more 
sugar will then be required. 



WITH la grippe and feverish colds 
prevalent, cooling drinks are in de- 
mand. Chilled fruit juices are al- 
ways acceptable whether they be from the 
juice of dried fruits soaked over night, 
then cooked in the 

cooling f me T^;- *£ rt 

homemade jellies dis- 

DRINKS FOR solved in a glass of 

FEVERISH cold water, allowing 

COLDS a taD lespoonful of 



jelly to a glass of 

water, or the juice 

of lemons, limes, oranges or grape fruit 

diluted with water and sweetened to taste. 



One patient finds nothing more acceptable 
than the juice of an orange squeezed in a 
glass the same as lemon for lemonade. 
Another finds appleade the most refresh- 
ing. To prepare it peel and quarter a 
tart apple, cover with water and cook un- 
til tender. Press to a pulp while hot, 
sweeien slightly, then cool and strain into 
a glass of cold water. The water in which 
rice has been cooked, when strained, cooled 
and slightly sweetened or lightly salted, 
is both nourishing and cooling. The addi- 
tion of lemon juice makes an Oriental 
drink greatly in demand in case of cold 
or fever. Oyster broth made with milk 
and chilled is often relished. 

The peculiar acid of buttermilk appeals 
to many palates, while with others oat- 
meal water stands first. To make the 
latter put one cup oatmeal in a stone jar 
with a cup of sugar, the juice and thin 
yellow rind of three lemons. Cover with 
three quarts boiling water and let stand 
until the sugar is dissolved. Strain and 
put on the ice. 



ADD to the unbeaten white of one 
fresh egg, as you begin beating, a 
teaspoonful of cooked, sweetened 
and finely chopped prunes. As you con- 
tinue to beat, add more prunes, until you 
have added two ta- 
blespoonfuls in all. 

Add a half table- PRUNE PUFF 
spoonful lemon juice 
and beat until very 

stiff. Cook in slightly buttered cups 
filled two-thirds full, set in a pan of hot 
water, or eat simply chilled and not 
cooked. 

Lime Water and Milk. 

POUR one gallon cold water over a 
lump of unslaked lime about the 
size of an egg. Let it stand over 
night to settle, then pour off the clear 
water. Mix as required with an equal 
I quantity of milk. 



DISHES FOR INVALIDS. 



203 



IT is said that many patients who can- 
not drink tea made in the ordinary 
way find that it agrees with them 
when brewed with milk instead of water. 
Scald out the teapot so that it will be hot 
when the tea is 

TEA BREWED ^tav™^ 

IN MILK teaspoonful or less, 
r and cover with a lit- 

tle hot milk just brought to the boiling 
point' but no more. Let it stand for two 
or three minutes, then add more of the 
hot milk and use at once. 



SELECT the largest legs for broiling. 
Wash and wipe with a cloth and 
trim off the bones of the claws with 
a pair of scissors. Prepare a marinade 
of three tablespoonfuls of the best olive 
oil, the juice of a 

BROILED lemon ' a half tea " 

spoonful of salt, and 



FROGS' LEGS 



pepper or not, ac- 



cording to taste. 
Roll the legs in this mixture, then 
lay them on a double oyster broiler 
and broil to a rich, even brown, five min- 
utes to a side. Slip on a hot plate and 
spread with a sauce made by mixing a 
teaspoonful of minced parsley with a 
tablespoonful of butter and a tablespoon- 
ful of lemon juice. 



CHOPS, birds and dry fish are most 
delicious when broiled in paper. A 
sheet of foolscap paper is spread 
with either olive oil or butter (I should 
always give preference to the former), 
then the article to 
CHOPS FISH k e broiled, salted and 
' peppered, should be 

AND BIRDS laid on the lower 
In Paper Cases half and thQ upper 

part folded over 
with the edges together. Begin at the 
edge and fold over the lower side and ends 
several times, pinching together close to 



the meat. Place in a wire broiler, and 
broil eight or ten minutes over a steady, 
slow fire, turning often. The paper will 
char a long time before igniting, and the 
contents will be basted in their own 
juices. When the paper is well browned 
the chop or bird is done to a juicy, delicate 
and digestible turn. Serve in its envelope, 
which conserves the heat and juices to 
the very minute of serving. A few crispy 
sprigs of watercress add to its attractive- 
ness and digestibility. The large filet of 
chicken broiled in this way is delicious 
and easy of assimilation. Squabs or quails 
should be split down the back and wiped 
dry before broiling. A tenderloin of steak 
may also be broiled in paper. 

ANOTHER timely and delectable dish 
for the invalid's tray is corn fried 
in California style. Cut the kernels 
from the cob, scraping as cut, so that it 
will be milky, but not cutting too close 
to the cob. Have a 
sheet iron frying 
pan piping hot, with CALIFORNIA 
a little salt sprin- BROWNED 
kled in it, and left CORN 

just long enough to 
brown. Put the corn 

into the pan, pressing the kernels with a 
spoon so as to extract the milk. In just 
a moment it will begin to brown in its own 
juice. Keep stirring, and when well 
browned add water, a tablespoonful at a 
time, pressing with spoon until the corn 
begins to stick. Then add another spoon- 
ful until two or two and a half have been 
added for each ear of corn used. This 
makes the delicious gravy. Keep stirring 
all the time the corn is cooking, as it 
scorches easily. 

Raw Beef Sandwiches. 

SCRAPE fine a small piece of juiey, 
fresh, tender raw beef, season well 
with salt and pepper and place be- 
tween slices of hot, crispy toast. 



204 



DISHES FOR INVALIDS. 



THE throat sweetbreads are consid- 
ered best. Parboil, then blanch in 
cold water made acid with lemon 
juice. Wipe dry, then brush with 
olive oil and broil 
over a clear fire un- 
BROILED til well browned. 
SWEET- Season lightly with 

BREADS salt ' and ' if the phy " 

sician approves, a 
sprinkling of pepper, 

being sure, however, that the pepper is 

pure. 



LEAN beef, carefully broiled, yields a 
great amount of nourishment. As 
the convalescent progresses toward 
recovery he is usually allowed steak 
broiled in the ordinary way, but when the 
digestion is seriously 

BROILED im P aired an d the 

c least expenditure of 

BEEFSTEAK v ital force is a de- 
sideratum, there is 
nothing so easy of assimilation as the 
steak meat balls. Select a thick piece of 
round or sirloin, and with a dull knife 
scrape with the grain of the meat, leaving 
all the stringy white fibre behind. Roll 
the pulp up into balls about the size of a 
marble. Have the frying pan smoking 
hot, sprinkle a little salt in it and shake 
until brown. Then lay in three or four 
balls, and with a spoon keep them rapidly 
rolling and turning for just a minute or 
two. The salt gives them an appetizing 
flavor, while they will be rare inside and 
delicately brown outside. Prepared in this 
way they can be digested by the weakest 
stomach. In some cases a patient has to 
be restricted to this diet alone and the 
drinking of hot water an hour before 
meals, with the result that great improve- 
ment follows speedily, if not convales- 
cence. 
Where the patient is allowed steak reg- 



ularly broiled, care should be taken to 
avoid all flame in broiling, as that causes 
a deposit of coal tar on the meat, giving 
it a smoky, nauseating flavor. It should 
ibe broiled over a clear fire of coals or 
gas. After the first searing on each side 
it may be turned as often as ten can be 
counted. In this way the juices flow to 
the centre and are there retained. As the 
juices of the meat become converted into 
steam they expand, giving the meat a 
puffy appearance, which should not be 
lost. Steak an inch thick will require 
from five to twelve minutes. Have the 
plate which is to receive it hot, sprinkle 
with salt, put on a bit of butter and serve 
at once with a mealy baked potato, done 
just "to a turn," and a few sprigs of 
watercress. 

Venison. 

THIS is one of the most easily digested 
meats, and may be cooked the same 
way as beef or mutton. It should 
always be rare and served with a little 
currant jelly. For the invalid it is best 
roasted or broiled with or without the 
paper case. 

Broiled Maekerel. 

REMOVE the head and dark skin from 
inside the fish. Wash thoroughly 
and wipe dry. Split so that when 
laid flat the backbone will be in the mid- 
dle. Oil the bars of the gridiron and broil 
over a clear fire, browning the flesh side 
first 

Scorched Codfish. 

SELECT a thick square piece of nice 
salt fish and toast over a clear fire 
until lightly browned on either side. 
An invalid will frequently relish this 
when richer or more elaborate viands will 
not seem "to go near the right place." 



$5 XMAS DINNER FOR SIX PLATES. 

HERE is a Christmas menu, tradition- 
ally English in its main features, 
but embellished with a few up to 
date American frills. The entire cost of it 
is covered by one of Uncle Sam's five 
dollar bills :— 

Grape Fruit or Oyster Canapes. 
Pickled Pea«rs (home made). Celery. 

Oxtail or Mock Turtle Soup. 

Boast Green Goose with Apple Sauce, or 

Roast Sirloin of Beef witn Browned 

Potatoes and Yorkshire Pudding. 

Mashed Irish Potatoes or Baked Sweet. 

Boiled Onions with Cream Sauce. 

Roman Punch (home made). 

Roast Pigeons. Orange and Endive Salad 

Pippins and Cheese. 

Plum Pudding with Brandy Sauce. 

Syllabub. Nuts. Raisins. 

Coffee (demi-tasse). 



Oyster Canapes. 

Appetizers served in the form of canapes 
■or bouchees are considered excellent form 
in introducing the course dinner. As they 
are usually served cold they may be pre- 
pared the day before. They are served on 
small plates placed at each cover. The 
usual foundation for these fa circles of 
white bread about the size of a silver 
dollar, fried in butter to a delicate brown 
on either side. After frying lay on a soft 
paper to absorb every particle of grease. 

To serve six people cut twelve selected 
oysters in small pieces and mix with two 



tablespoonfuls horseradish, one heaping 
tablespoonful each chopped green cucum- 
ber pickles and olives, and season with 
lemon juice and paprika. When the toast 
is cold, spread with the mixture, cover 
with mayonnaise made with lemon juice 
instead of vinegar, and serve cold. 

To Prepare the Grape Fruit. 

Cut the fruit in halves, midway between 
the stem and blossom ends. With a sharp 
pointed knife loosen the flesh of the fruit 
from the skin without breaking, remove 
the seeds with scissors, reach down and 
snip out the hard centre core that holds 
the white membrane surrounding the pulpy 
sections. It then may be all removed 
together. 

Fill the spaces thus created with a little 
sugar and teaspoonful of grape juice or 
sherry wine, add a maraschino cherry and 
serve on small plates. 

Syllabub. 

No Southern housewife would consider 
her Christmas dinner complete without a 
big dish of syllabub. This is simply chilled 
cream sweetened in the proportion of two 
tablespoonfuls finely powdered sugar to 
each cup cream, then flavor with sherry 
or other sweet wine, whipped into a froth 
and pour over calves' foot jelly. 

This jelly may be made from any of the 
quick process gelatine powders, though it 
is undoubtedly more nourishing when 



205 



208 



MENUS. 



made at home under the watchful eye of 
the housewife. 

Procure your calves' feet, scald and 
clean them thoroughly, split, break the 
bones and put over the fire in a kettle, 
with four quarts of cold water. Heat 
slowly, skim, then simmer gently until 
the broth has been reduced to about three 
pints. This will take several hours. 

Strain and set aside until cold, when 
the fat can be readily removed. Return 
to the kettle with one cup sugar, the 
juice and grated yellow rind of two lem- 
ons, a blade of mace and three sticks of 
cinnamon each an inch long. Put over 
the fire -and as it begins to heat add 
whites of three eggs beaten and their 
crushed shells. Cook five minutes until 
a thick scum has arisen. Remove, then 
add one pint wine and strain through a 
napkin into a shallow dish. When ready 
to serve, cut into blocks and pile up lightly 
in a pretty glass dish. 



Cut the oil bag carefully from the tail 
and take out every particle of it, as it 
imparts a strong odor. Turn the skin 
back at the neck and cut off the neck close 
to the body. Draw out the tendons from 
the drum sticks with a fork or a dull 
pointed skewer. This makes the flesh of 
the drumstick much more tender. 

All the fat from the inside of the fowl 
should be removed, for in a turkey, goose 
or duck it is too strong for cooking. All 
chicken fat should be saved and tried out, 
as it makes' a most delicate shortening, or 
it may be used in making a mayonnaise 
dressing. After the fowl is well cleaned, 
wash thoroughly inside and out, then rinse 
and dry. The giblets should be well 
cleaned, then cooked in ^a saucepan with 
boiling salted water until tender, when 
they may be chopped and added to dress- 
ing or gravy, as preferred. If they are to 
be used in the dressing cook several hours 
beforehand. 



NEW YEAR'S DINNER FOR EIGHT 
{PERSONS COSTS $4. 

Fileted Anchovies or Sardines, with Lemon. 

Celery. 

Cream of Tomato Soup. 

Roast Turkey or Guinea Fowl (eight pounds). 

Cranberry Jelly. 

Sweet or Irish Potatoes. 

Chicory or Endive Salad, with French 

Dressing. 

Mince Pie (home made). 

Ice Cream (three pints). 

Cakes. Coffee. 

Bread, Butter, &c. 

WHEN the fowl comes home from the 
butcher's you will in all proba- 
bility find it dressed, and with the 
liver, gizzard and heart returned to the 
inside. After removing all the little 
feathers that may have escaped notice 
when the fowl was plucked hold over the 
gas flame or a twisted newspaper lighted 
in the fire box of the coal stove and singe. 
Next remove the red parts — the lungs that 
cling to the ribs— and throw them away. 



Stuffing for Fowl. 

The stuffing for a fowl of whatsoever 
sort may be a plain bread variety, sea- 
soned with parsley, onion, a little celery 
and salt and pepper; a chestnut stuffing, 
one of oysters, olives, mushrooms, or the 
giblets with the bread. A little sausage or 
fat salt pork mixed with bread makes a 
rich dressing. One of the best dressings is 
the dry Philadelphia stuffing. 



Dry Philadelphia Stuffing. 

To make this dressing, which is never 
soggy or heavy, as wet dressings are apt 
to be, but falls apart like well cooked rice 
when served, use two quarts of stale, 
finely crumbed bread. Season with two 
even tablespoonfuls salt, a heaping tea- 
spoonful pepper, two teaspoonfuls each 
powdered summer savory and minced 
parsley and one of powdered sage. Rub a 
cupful of butter through the bread 
crumbs; then, having dus' • ' M '" cavity of 
the bird w'ith salt and pepper and a little 



MENUS. 



207 



poultry seasoning or sage, stuff full and 
sew up. Push, the legs close to the body 
and draw the wings back so that the 
breast may stand out plump and fair, 
affording the carver an easy task. Rub a 
tablespoonful salt over the bird, brush 
over with olive oil or melted butter, dredge 
with flour, lay breast down 'in the dripping 
pan and roast in a medium hot oven, bast- 
ing frequently. If too hot protect the bird 
with a thick sheet of buttered paper or the 
paraffine paper that comes already pre- 
pared. Allow ten minutes to the pound 
for roasting after the first twenty min- 
utes. 



Y\lle*tde Wedding Menu. 

For a large wedding refreshments 
should be passed from the dinner table, 
which should be arranged as charmingly 
as possible. Spread your finest cloth and 
in the middle lay a pretty centrepiece and 
on this arrange a vase of scarlet poin- 
settas or holly. Radiating from this, star 
fashion, have holly branches. Use candles 
with holly shades. 

A simple menu might be bouillon served 
in cups, two kinds of sandwiches— ham 
and olive; lobster salad, ice cream served 
in flower or fruit shapes, fancy cakes, bon- 
bons and coffee. 

Another good menu at this time would 
be creamed oysters, then cold turkey with 
a spoonful of cranberry jelly and a stalk 
of dressed celery on, each plate, followed 
with a sweetbread, lettuce salad and hot 
finger rolls. 

The next course would be ice with cake 
and fruit, followed by the black coffee. 

On a table at one side of the room have 
a large bowl of claret or fruit punch, with 
a ladle and glasses ready for guests to 
help themselves. Wreathe this bowl with 
Xmas greens. 



Menus for a Week in the Spring. 



SUNDAY. 

Breakfast. 

Grape Fruit. 

Cereal. 

French Omelet. 

Rice Cakes, Maple Syrup. 

Coffee. 

Dinner. 

Oysters on the Half Shell. 

Olives. Radishes. 

Roast Veal with Dressing. 

Mashed Potatoes. Fried Egg Plant. 

Endive Salad. 

Rhubarb Pie. Cheese. 

Black Coffee. 

Supper. 

Baked Bean Salad. Devilled Eggs. 

Whole Wheat Bread and Butter. 

Lady Baltimore Cake. Custard. 

Tea. 

MONDAY. 

Breakfast. 

Cereal Cooked with Dates. 

Scrambled Eggs with Parsley. 

Creamed Potatoes. Toast. 

Coffee. 

Luncheon. 

Potato Cakes. Cold Veal. 

Corn Bread. Cookies. Orange Marmalade. 

Tea. 

Dinner. 

Cream of Potato Soup. 

Broiled Steak with Parsley Butter. 

Baked Potatoes. Asparagus on Toast. 

Young Beets and Beet Green Salad. 

Poor Man's Pudding. 



208 



MENUS. 



TUESDAY. 

Breakfast. 

Oranges. Cereal. 

Finnan Haddie, Watercress. 

Popovers. Coffee. 

Luncheon. 

Veal Olives. Baked Potatoes. 

Boiled Rice, Maple Syrup. 

Tea. 

Dinner. 

Tomato Soup. 

Olives. Gherkins. 

Braised Yeal Cutlets with Currant Jelly. 

Parsnip Fritters. Sweet Potatoes. 

Asparagus Salad. 

Sliced Pineapple. Cake. 

Coffee. 



WEDNESDAY. 

Breakfast. 

Evaporated Apple Sauce. 

Cereal. 

French Omelet. Wheat Muffins. 

Coffee. 

Lnncheon. 

Clam Chowder. 

Brown Bread and Butter. 

Pickles. Gingerbread. Tea. 

Dinner. 

Cream of Asparagus Soup. 

Filet of Flounder. 

New Potatoes with Parsley Butter. 

Stewed Tomatoes. Lettuce Salad. 

Cottage Pudding. 

Coffee. 



THL1RSDAY. 

Breakfast. 

Oranges. Cereal. 

Eggs a la Caracas. 

Rice Cakes. Coffee. 



Luncheon. 

Hamburger Steak. Baked Potatoes. 

Lettuce with French Dressing. 

Raisin Cake. Baked Rhubarb. 

Tea. 

Dinner. 

Vermicelli Soup. 

Radishes, Pickles. 

Pork and Parsnip Stew. 

Pineapple Shortcake with Whipped Cream. 

Black Coffee. 



FRIDAY. 

Breakfast. 

Evaporated Apricots, Stewed. 

Cereal. 

Broiled Mackerel, Watercress. 

Wheat Muffins. Coffee. 

Luncheon. 

Creamed Codfish. Boiled Potatoes. 

Pickles. 

Apple Sauce. Cake. Tea. 

Dinner. 

Cream of Celery Soup. 

Broiled Shad. 

Creamed 1 Potatoes. Oyster Plant. 

^Endive Salad. 

Tapioca Pudding with Meringue. 

Coffee. 



SATURDAY. 

Breakfast. 

Bananas and Oranges. 

Cereal. 

Ham and Eggs. 

Graham Gems. Coffee. 

Lnncheon. 

Frizzled Beef. Cream Toast. 

Currant Tarts. 

Tea. 



MENUS. 



209 



Dinner* 

Split Pea Soup with Croutons. 

Pickles. 

Pot Roast of Beef, Browned Potatoea 

Creamed Turnips and Peas. 

Lettuce with French Dressing. 

Cabinet Pudding. 

Black Coffee. 



Menus for a Week in Early 
Summer. 



, 



SIJKDAY. 

Breakfast, 

Strawberries au naturel. 

Cereal. 

Broiled Brook Trout or Shad, 

Watercress. 

Graham Gems. Coffee. 

Dinner. 

Frudt Cocktail. 

Radishes. Young Onions. 

White Fricassee of Chicken with Parsley. 

Potato Balls. Rice Fritters. 

Tomato and Lettuce Salad. 

Cheese Straws. 

Lemon Ice. Chocolate Wafers. 

Iced Tea. Black Coffee. 

Supper. 

Potato Salad. Saratoga Chips. 

Bread and Butter Sandwiches. 

Currants. White Cake. 

Iced Tea. 



MONDAY. 

Breakfast. 

Fresh Fruit or Orange Marmalade. 

Cereal. 

Broiled Ham. Rolls. Coffee. 



Luncheon, 

Asparagus Omelet. Lettuce Salad. 

Fruit. Cookies. 

Coffee. 

Dinner. 

Clear Soup. 

Olives. Radishes. 

Broiled Lamb Chops. 

Baked Potatoes. Green Peas, Mint Sauce. 

Lettuce and Radish Salad. 

Strawberry Shortcake with Whipped 1 

Cream. 

Black Coffee. 



TUESDAY. 

Breakfast. 

Fruit. Cereal. 

Poached Eggs on Toast. 

Coffee. 

Luncheon, 

Chicken Croquettes. Creamed Potatoes. 

Red Raspberries. Cake. 

Iced Tea. 

Dinner. 

Asparagus Soup. Bread Sticks. 

Broiled Shad. 

Green Peas. Boiled Potatoes. 

Dandelion Salad. 

Bavarian Cream. 

Black Coffee. 



WEDNESDAY. 

Breakfast. 

Cherries or Other Fresh Fruit. 

Cereal. 

Spanish Omelet. Oatmeal Scones. 

Coffee. 

Lnncheon, 

Salmon Salad. 

Bread and Butter 

Orange Cake. Lemon Jelly. 

Iced Tea. 



210 



MENUS. 



Dinner. 

Clam Cocktails. 

Pickled Young String Beans. 

Lamb Potpie. 

Summer SquasK Mashed Potatoes. 

Dressed Cucumbers. 

Floating Island. Black Coffee. 



Dinner. 

Clams on Half Shell. 

Scalloped Fish. 

Baked Potatoes. Broiled Tomatoes. 

Sponge Corn Bread 

Lettuce with French Dressing. 

Raspberry Float. 

Black Coffee. 



THUK&DAT. 

Breakfast. 

Canteloupe or Other Fresh Fruit. 

Broiled Bluefish. 

Sliced Cucumbers. 

Bice Cakes. Coffee. 

I/ancheon. 

Eggs with Curry Sauce. 

Brown Bread and Butter. 

Fruit. 

Gingerbread. Iced Cocoa. 

Dinner. 

Carrot Soup. Radishes. 

Stuffed Shoulder of Veal, Roasted. 

Potato Souffle. Green Corn. 

Moulded Spinach with French Dressing. 

Vanilla Ice, Chocolate Sauce. 

Black Coffee. 



SATITRDAY. 

Breakfast. 

Fruit. Cereal. 

Broiled Chops, Watercress. 

Rice Waffles. 

Coffee. 

Imncheon. 

Dried Beef with Cream Sauce. 

Graham Bread and Butter. 

Radishes. 

Strawberry Shortcake. 

Tea. 

Dinner. 

Cream of Asparagus Soup. 

Lamb Fricassee wfith Dumplings. 

Mint Jelly. Green Peas. 

Lettuce. 

Cherry Pie. Coffee. 



FRIDAY. 

Breakfast. 

Raspberries. 
Cereal. 
Parsley Omelet. 
Coffee. 



Menus for a Week in the Autumn. 



Rolls. 



Luncheon. 

Tomato Toast. Green Pea Salad. 

Crullers. Cream Cheese. 

Tea. 



SUNDAY. 

Breakfast. 

Canteloupe. 

Fried Oysters, Watercress. 

Grilled Sweet Potatoes. 

Toast. Coffee. 



MENUS. 



211 



Dinner. 

Cream of Celery Soup, 
Baked Squab with Bread Stuffing, 

Creamed Mashed Potatoes. 

Cold Tomatoes with Mayonnaise, 

Fruit. Cheese. 

Black Coffee. 



Dinner. 

Watermelon. 

Roast Beef. Franconia Potatoes. 

Yorkshire Pudding. 

Sliced Tomatoes. 

Baked Peaches with Cream. 

Coffee. 



Supper. 

Hot Miilk Toast. 

Frizzled Beef. 

Sliced Peaches with Whipped Cream. 

Sponge Cake. Chocolate. 



MONDAY. 

Breakfast. 

Peaches and Cream. 

Cereal. 

Radishes in Ice. 

^Broiled Bacon. 

Rolls. Coffee. 

Luncheon. 

Green Apple Sauce. 

Clam Fritters. Com Bread. 

Cake. Tea. 

Dinner. 

Puree of Lima Beans. 

Broiled Steak with Maitre d'Hotel Butter. 

Baked- Potatoes. String Beans. 

Romaine Salad. 

Apple Pie. Cheese. 

Black Coffee. 



WEDNESDAY. 

Breakfast. 

Grapes. Cereal. 

Broiled Tomatoes with Cream Gravy. 

Corn Meal Gems. Coffee. 

Luncheon. 

Cold Roast Beef. Baked Potatoes. 

Cucumbers and Green Peppers. 

Brown Bread and Butter. 

Gingerbread. Baked Apples. Tea. 

Dinner. 

Cream of Corn Soup. 

Pickles. Radishes. 

Fried Breast of Lamb, Macaroni and 

Tomato. 

Sweet Potatoes. 

Tomato and Green Pepper Salad. 

Watermelon. 

Coffee. 



TUESDAY. 

Breakfast. 

Canteloupe. 
Cereal. 



Hash Balls. 
Toast. 



Radishes. 
Coffee. 



Luncheon. 

Macaroni Rarebit. 

Fried Green Tomatoes. 

Fruit. Wafers. Tea. 



THIHRSDAY. 

Breakfast. 

Fruit. Cereal. 

Minced Beef on Toast. 

Coffee. 

Luncheon. 

Fried Hominy. 

Lamb Mince with Green Peppers. 

Fruit. Cookies. Cocoa. 



i 



212 



MENUS. 



Dinner. 

Vegetable Soup. 

Mock Duck, Currant Jelly. 

Mashed Potatoes. Turnips. 

Tomatoes with French Dressing. 

Peach Shortcake. 

Coffee. 



Dinner. 

Barley Soup. 

Chili Sauce. Mustard 

Corned Beef. Boiled Potatoes. 

Young Beets and Beet Greens. 

Indian Pudding. 

Black Coffee. 



FRIDAY. 



Menus for a Week in the Winter- 



Breakfast. 

Grapes. Cereal. 

Scrambled Eggs with Green Peppers. 
Wheat Gems. Coffee. 

I/oLncheon. 

Salmi of Mock Duck. 

Potato Balls. 

Graham Bread. Peaches. Cocoa. 

Dinner. 

Cream of Cabbage Soup. 

Baked Bluefish. 

Mashed Potatoes. 

Tomatoes Stuffed with Rice. 

Cabbage Salad. 

Pumpkin Pie. Cheese. 

Black Coffee. 



SUNDAY. 



SATURDAY, 

Breakfast. 

Canteloupe. 

Cereal. 

Hamburger Steak. Fried Potato. 

Blueberry Biscuit. 

Coffee. 

Luncheon. 

Fish Chowder. Crackers. 

Sliced Tomatoes. 

Sponge Cake. Spiced Grapes. Tea. 



Breakfast. 

Grape Fruit or Oranges. 

Pinhead Oatmeal 

(cooked in double boiler). 

Corned Beef Hash, with Poached Eggs. 

Commeal Muffins. 

Coffee. 

Dinner. * 

Vegetable Soup, with Croutons. 

Celery. Pickled Tomatoes. 

Chicken. Potpie, with Baking Powder 

Biscuit. 

Rice. Sweet Potatoes. Tomato au Gratin. 

Lettuce Salad. Cheese Fingers. 

Fruit Jelly, with Whipped Cream. 

Black Coffee. 

Sapper. 

Creamed Oysters or Welsh Rarebit 

in Chafing Dish. 

Lettuce Sandwiches on Toast. 

Olives. 

Home Made Orange Cake. 

Baked Prunes, with Lemon. 

Frothed Chocolate. 

From Sunday's provisions you will 
doubtless have left over enough soup, with 
•the addition of a little rice and tomato, 
to do for Monday's dinner ; enough of the 
baking powder biscuit to reheat for break- 
fast, and enough of the chicken to saute, 



MENUS. 



213 



in butter and serve with a brawn gravy 
for dinner. There may be also two or 
three sweet potatoes that are better for 
being cooked twice, some of the cake and 
some of the prunes. Monday's menu then 
might be:— 



Dinner. 

Cream Celery Soup (made from the 

coarser parts of the celery left 

from Sunday). 

Mock Duck Baked Potatoes. 

Macaroni. Cold Slaw. 

Apple Pie. Cheese and Coffee. 



MONDAY. 

Breakfast. 

Stewed Prunes. 

Oatmeal (resteamed in double boiler). 

Scrambled Eggs. Baking Powder Biscuit 

.(Put in a paper bag, twist tightly and 

heat in oven for ten minutes). 

Coffee. 

Luncheon, 

(Some of the oatmeal that has been mould- 
ed, sliced, dipped in flour and fried.) 
Baked Potatoes. Chicken Gravy. 
Wafers. Tea. 

Dinner. 

Rice and Tomato Vegetable Soup. 

Pickled Beets (from Saturday's dinner). 

Sauted Chicken, with Brown Gravy. 

Candied Sweet Potatoes. 

Lettuce and Green Pepper Salad. 

Orange Cake. Fruit Jelly. 

Coffee. 



WEDNESDAY. 

Breakfast* 

Apple S-auce (made from evaporated 

apples). 

Cornmeal Mush. 

Crisped Bacon and Calf s Liver. 

Popovers. Coffee. 

Luncheon. 

Omelet. Bread and Butter. 

Cookies. Tea. 

Dinner. 

Split Pea Soup, with Croutons 

and Lemon. 

Sliced Mock Duck, with Spanish Sauce 

and Toast Points. 

Cranberry Jelly. Baked Potatoes. 

Tomato Jelly and Lettuce Salad. 

Farina Mould, with Preserved Peaches 

and Cream. 

Coffee. 



TUESDAY. 

Breakfast. 

Orange Marmalade. 

Farina. Scrapple. 

Pancakes. Maple Syrup. 

Coffee. 

Luncheon. 

Bubble and Squeak (made from the re- 
mains of Saturday's boiled dinner). 
Toast. 
Cookies. Apple Sauce. 

Tea. 



^THURSDAY. 


Breakfast. 

Baked Apples. 

Fried Mush, with Maple Syrup. 

Boiled Eggs. Coffee. 

Luncheon. 

Baked Beans, with Tomato Sauce. 

Pickles. 

Whole Wheat Bread and Butter. 

Orange Marmalade. Crullers. 

Cocoa. 



214 



MENUS. 



Dinner. 

Baked Bean Soup, with Lemon. 

Sirloin Steak. 

Mashed Potatoes. Fried Onion®. 

Chicory Salad. 

Tapioca Pudding. 

Coffee. 



Dinner. 

Tomato Soup. 

Corned Beef. Boiled Potatoes. 

Cabbage. Beets. 

Steamed Indian Pudding, with 

Hard Sauce. 

Coffee. 



FRIDAY. 

Breakfast. 

Stewed Apricots. 

Prepared Cereal. 

Codfish Balls. Cornmeal Gems. 

Coffee. 

Luncheon. 

Boiled Eggs. Delmonico Potatoes. 

Sliced Oranges. Cookies. 

Tea. 

Dinner. 

Oyster Soup. 

Fried Smelts, with Mayonnaise. 

Potato Balls, with Cream and Parsley. 

Endive Salad. 

Wafers. Cheese. 

Shortcake (made with canned peachee 

or pineapples). 

Coffee. 



SATURDAY. 

[Breakfast. 

Cereal, with Dates. 

Home Made Hamburg Steak (made from 

the tough end of the sirloin 

steak). 

Quick Biscuit. 

Coffee. 

Luncheon. 

Mince of Beef on Toast (made from left 

overs and tomato). 

Bread and Butter. 

Warm Gingerbread. Cheese. 

Tea. 



Menus for a Week in Midwinter. 



SUSTCDAY. 

Breakfast. 

Grape Fruit. Cereal. 

Fried Country Sausage. 

Fried Potatoes. 

Buckwheat Cakes. Coffee. 

Dinner. 

Noodle Soup. 

Olives. Tomato Pickles. 

Roast Turkey, Cranberry Sauce, 

Giblet Gravy. 

Mashed Potatoes. Creamed Onions. 

Apple and Celery Salad. 

Coffee Jelly with Whipped Cream. 

Coffee. 

Sapper. 

Stuffed Potatoes. 
. Cold Turkey with Cranberry. 
Dried Apple Cake. Cream Cheese. 
Chocolate. 



MONDAY. 

Breakfast. 

Evaporated Apple Sauce. 

Cereal. 

Fried Salt Pork with Cream Gravy. 

Fried Potatoes. 

Pancakes, Maple Syrup. 

Coffee. 






MENUS. 



215 



Potatoes en Surprise, Rye Bread. 

Waffles with Honey. 

Tea. 

Dinner, 

Beef Soup with Bread Sticks. 

Celery. Home Made Pickles. 

Cold Sliced Turkey. 

Baked Potatoes with Hot Turkey Gravy 

and Dressing. 

Baked Hubbard Squash. 

Cabbage Salad. 

Cabinet Pudding. Black Coffee. 



Luncheon, 

Cold Roast Beef. 

French Fried Potatoes. 

Stewed Tomatoes. 

Bread and Butter. Marmalade. 

Tea. 

Dinner. 

Anchovies with Olives and Lemon. 

Pea Soup with Croutons. 

Shoulder of Fresh Pork, Stuffed with 

Prunes. 
Mashed Potatoes. Hubbard Squash. 

Cabbage Salad. 

Apple Dumplings with Lemon Sauce. 

Coffee. 



TUESDAY, 

Breakfast. 

Evaporated Apricots, Stewed. 

Cereal. 

Crisped Bacon. 

Pancakes, Maple Syrup 

Coffee. 

Luncheon. 

Potatoes en Surprise. 

Baked Apples wiith Cream. 

Warm Gingerbread. 

Tea. 

Dinner. 

Turkey Soup (made from bones). 

Pickled Tomatoes. 

Roast Beef, Browned Potatoes. 

Macaroni and Cheese. 

Moulded Tomato Salad on Lettuce Leaves 

with Freach Dressing. 

Mince Pie. Black Coffee. 



THURSDAY. 

Breakfast. 

Grape Fruit. Cereal. 

Scrapple. 

Buckwheat Cakes. Coffee. 

Luncheon, 

Potato Balls. 

Cold Pork with Apple Sauce. 

Molasses Cookies. Cheese. Cocoa. 

Dinner. 

"Pot Luck" Soup (made from left overs). 

Bread Sticks. 

Roast Mutton, Spiced Currants. 

Baked Potatoes. Hot Slaw. 

Suet Pudding with Hard Sauce. 

Coffee. 



•WEDNESDAY. 

Breakfast. 

Oranges. Cereal. 

Finnan Haddie. 

Coffee Cake. Coffee. 



/FRIDAY. 

Breakfast. 

Baked Apples with Cream. 

Cereal. 

Codfish Balls. 

Graham Gems. Coffee. 



! 



216 



MENUS. 



I/ouch eon. 

Fried Mush with Maple Syrup. 
Baked Prune®. Chocolate. 

Dinner. 

Black Bean Soup with Croutons. 

Olives. Pickled Pears. 

Baked Weak Fish. 

Scalloped Potatoes. Stewed Tomatoes. 

Lettuce with French Dressing. 

Lemon Meringue Pie. 

Black Coffee. 

SATURDAY. 

Breakfast. 

Oranges. Cereal. 

Fried Sausage. 
Fried Sweet Potatoes. 
Wheat Pancakes. Coffee. 

Luncheon, 

Mock Venison (made from left over 

mutton ) . 

Baked Sweet Potatoes. 

Apple Turnovers. 

Tea. 

Dinner. 

Oyster Soup. 

Celery. Pickles. 

Baked Beans, Steamed Brown Bread. 

Potato Salad. 

Cheese. Crackers. 

Apple Pie. Black Coffee. 



Lenten Menus Without Meat. 



Dinner. 

Cream of Tomato Soup. 

Olives. Celery. 

Roast Chicken, Cranberry Jelly. 

Sweet Potatoes. Creamed Onions. 

Lettuce with French Dressing. 

Pineapple Charlotte. 

Coffee. 

Sapper. 

Creamed Oysters in Chafing Dish. 

Lettuce Sandwiches. 

Almond Custard. 

Chocolate Cake. Cocoa* 



MONDAY. 

Breakfast. 



Oranges. 
Cereal. 



French Omelet. 
Rolls. 



Fried Potatoes. 
Coffee. 



Luncheon. 

Tomato Toast. Baked Potatoes. 

Baked Apples with Nuts and Sugar 

Stuffing, Served with Cream 

Gingerbread. 

Tea. 

Dinner* 

Split Pea Soup, Croutons. 

Ripe Olives. Pickles. 

Scalloped Potatoes with Cheese. 

Devilled Eggs. 

Endive Salad. Cheese Straiws. 

Cottage Pudding, Lemon Sauce. 

Coffee (Demi-Tasse). 



SUNDAY. 

Breakfast. 

drape Fruit. 

Cereal. 

Codfish Balls. Boiled 

Graham Muffins. 

Coffee. 



Eggs. 



T17ESBAY. 

Breakfast. 

Stewed Apricots. 

Cereal. 

Baked Finnan Haddie. Water Cress. 

Popovera. Coffee. 



MENUS. 



217 



Luncheon. 

Fried Cornmeal Mush with Maple Syrup. 

Bread and Butter. 

Fresh Molasses Cookies. Cheese. 

Orange Marmalade. Tea. 

Dinner. 

Vegetable Soup. 

Radishes. Salted Peanuts. 

Filet of Flounder with Lemon and 

Parsley. 

Mashed Potatoes. 

Turnips and Green Peas in Cream Sauce. 

Lettuce with French Dressing. 

Tapioca Pudding with Meringue. 

Black Coffee. 



Luncheon. 

Clam Fritters. 

Nut and Banana Salad. 

English Cheese. Whole Wheat Bread. 

Chocolate. 

Dinner. 

Cream of Celery Soup. 

Baked Salmon, Sauce Hollandaise. 

Mashed Potatoes. Moulded Spinach. 

Rice Pudding with Raisins and 

Hard Sauce. 

Coffee (Demi-Tasse). 



WEDNESDAY. 

Breakfast. 

Stewed Evaporated Apples. 

Cereal. 

Scrambled Eggs with Green Peppers. 

Cornmeal Gems. 

Coffee. 

Luncheon. 

Cream Toast. Devilled Eggs. 

Warm Gingerbread. Cheese. 

Cocoa. Stewed Prunes. 

Dinner. 

Clam Chowder. 

Pickles. Celery. 

Lobster Chops, Sauce Tartare. 

Baked Potatoes. Cold Slaw. 

Lemon Pie. 

Coffee. 



FRIDAY. 

Breakfast. 

Bananas. Cereal. 

Quaker Omelet with Cream Sauce. 

Rice Muffins. 

Coffee. 

Luncheon. 

Cheese Ramekins. 

Buns. 

Sliced Oranges. Patty Pancakes. 

Chocolate. 

Dinner. 

Oyster Soup. 

Olives. Cold Slaw. 

Rich Spanish Omelet, Macaroni. 

Russian Salad. 

Maple Custard, Little Cakes 

Black Coffee. 



THURSDAY. 

Breakfast. 

Farina Cooked in Milk. 

Beauregard Eggs. 

Fried Potatoes. 

Spider Corncake, Hot Maple Sauce. 

Coffee. 



SATURDAY. 

Breakfast. 

Baked Prunes with Figs and Lemons. 

Oatmeal. 

Broiled Mackerel, Watercress. 

Coffee Cake. 

Coffee. 



218 



MENUS. 



Luncheon. 

Succotash. 

Whole Wheat Bread and Butter. 

Wheat Cakes with Maple Syrup. 

Cocoa. 

Dinner. 

Bisque of Clam. 

Halibut. 

Cauliflower with Brown Butter Sauce. 

Mashed Potatoes. Escarole Salad. 

Toasted Wafers and Cheese. 

Coffee Jelly, Whipped Cream. 

Black Coffee. 



Thanksgiving Menu (Hotel Savoy.) 

Olives. Celery. Radishes, 

Blue Point Oysters on the Half Shell. 

Shin of Beef, Scotch Style. 

Sheepshead served New England Style. 

Boiled Potatoes, German Fashion. 

Virginia Ham. 

•Sweet Potatoes, Georgia Style. 

Creamed Spinach. 

Roast Turkey Stuffed with Chestnuts. 

Cranberry and Giblet Sauce. 

Celery and Apple Salad. 

English Plum Pudding. 

Water Ice. 

Fruit. Cake. Coffee. 



Tin Wedding- Menu. 

TINNED refreshments to celebrate the 
tenth wedding anniversary might be 
baked beans in tin cans or baked in 
individual tin moulds, tinned meats for 
the sandwiches, tinned bouillon, tinned 
biscuit and wafers, tinned fish of various 
kinds, cheese and bonbons in tin foil. 

Or the menu could include bouillon or 
consomme served in tin cups, lobster or 
salmon creamed in little dishes with sand- 
wiches, jellied chicken or chicken cro- 
quettes with rolls, and ice with cake, then 
coffee. 



Waldorf Thanksgiving Dinner Menu. 

Cape Cod Oysters. 

Giblet Soup. 

Sheepshead with Hollandaise Sauce. 

Tomatoes Stuffed with Cucumbers. 

Saddle of New Jersey Mutton. 

Macedoine of Fresh Vegetables. 

Turkey Stuffed with Chestnuts. 

Cranberry Sauce. Brussels Sprouts. 

Potato Palestine. 

Lettuce and Grape Fruit Salad with 

Cracked Almonds. 

Plum Pudding with Rum Sauce. 

Mince and Pumpkin Pies. 

Glace Plombiere. 

Cafe. 



A Second Menu from the Savoy, 

Radishes. Olives. Celery. 

Cold Stuffed Eggs Tartare. 

Pot-au-Feu with Parmesan Cheese Toast. 

Planked Weakfish, Maitre d'Hotel Butter. 

Cucumbers. 

Saddile Southdown Mutton with Currant 

Jelly. 

Mashed Turnips. Brussels Sprouts. 

Roman Punch. 

Roast Turkey, Stuffed New England Style. 

Cranberry and Giblet Sauce. 

Lettuce and Tomato Salad. 

Plum Pudding, New England Style. 

Pumpkin Pie. 

Fruits. 



A Simple and Elegant Thanksgiving 
Menu (Hotel Savoy). 

Caviare d'Astrachan. 

Terrapin Baltimore. 

English Mutton Chops, Broiled. 

Georgia Sweet Potatoes. 

Mashed Turnips. 

Turkey. Cranberry Sauce. 

Alligator Pear Salad. 

Coupe Jacques. 

Fruit. 

Bar le Due and Gervais. 

Cafe. 



MENUS. 



219 



Refreshments for the launch Basket. 

Lettuce and Mayonnaise Sandwiches. 

Swiss Cheese Sandwiches. 

Egg Rolls. 

Devilled Eggs. Pimolas. Pickles. 

Saratoga Chips. 

Nut Cake. Home Made Chocolate 

Fucfee Cake. 

Peaches. iPlums. Bananas. 

Home Made Blackberry Shrub. 

Lemonade. 

Washington's Birthday Sapper Menu 
No. 1. 

Grape Fruit Cut in Halves with 

Maraschino Cherries. 

Pimentoes. Salted Nuts. 

Virginia Oyster Soup. 

Virginia Fried Chicken with Cream Gravy. 

Sweet Potatoes. Beaten Biscuit. 

Peas. Cheese Sa^ad. 

Vanilla Ice Cream and Preserved Peaches. 

Coffee. Dolly Madison Cake. 

Simpler refreshments might be : — 

Chicken Patties. Maryland Biscuit. 

Pickled Oysters. 

Cherry Ice. Cherry Cake. 

Coffee or Egg Nog. 



No. 2. 

Turtle Soup. Maddson Biscuit. 

Devilled Clams. 

Chicken Croquettes. 

Candied Sweet Potatoes. 

Fried Sweet Peppers. 

Corn Cake. 

Crab Salad served in Tomatoes. 

Cream Cheese Balls. 

Red and White Bar le Due. 

Toasted Crackers. 

Cherry Mousse. 

Martha Washington Fruit Cake. 

New Orleans Brulo. 

Artichokes served in this style would be 

a tasty addition :— 

Hearts of Artichokes Filled/ with Russian 
Caviare. 
(On a layer of hard boiled eggs, 
and in the centre a half olive 
stuffed with sweet pepper ; served! 
on individual plates.) 



Menus for Seven Couts* Luncheon. 

No. 1. 

Grape Fruit with Maraschino Cherries. 

Bouillon with Whipped Cream and Hot 

Wafers. 

Broiled Smelts, Sauce Tartare. 

Lamb Chops Cream Potatoes. 

French Peas. 

Celery and *STut Salad in Green Pepper 

Cases. 

Ice Cream with Hot Maple Sauce. 

Small Cakes. Cheese Straws. Coffee 



No. 2. 

Oyster Cocktail. 

Bouillon with English Biscuit. 

Chicken and Mushroom Patties with 

Cream Sauce, Bread and Butter Rolls. 

Potato Timbales. French Peas. 

Hollowed Tomatoes with Lettuce Centres 

and Mayonnaise. 

Cheese and Cracker Sandwiches. 

Maraschino Cherries and Jelly. 

Home Madte Cake. 
Coffee. Cordial. 

Olives, sal-ted nuts, preserved ginger or 
bonbons may be on the table through all 
the courses. 



Rhode Island Clam Bake Without 
Sea Weed. 

A clam bake in a boiler will not taste 
like an open air bake without seaweed un- 
less clean hay moistened with salt water 
(aea salt obtainable at dr- ists' would 
be best, though not essential) is used. 

Surely stones could be found in any 
country place. Those the size of cobbles 
are best, but a bed of heated stones is 
necessary to cook the "bake." Po&sibly 
a large flat rock would do. 

Place the stones close together in a 
slightly hollowed circular spot from three 
to six feet across. On this buiid a huge 
bonfire, and let it burn* briskly for two 



220 



MENUS. 



hours. When the fire dies down sweep 
off the embers with boughs and branches 
and spread a thick layer of the wet hay 
on the hissing hot stones. Then potatoes, 
Irish and sweet, are scattered over the sea. 
weed or hay. Oysters and clams in the 
shell come next. Fish and chickens sea- 
soned and! prepared) for cooking— <the chick- 
en is handier if cut up as for fricassee— ^'•9 
wrapped in pieces of clean cheesecloth and 
added to the bake. Lobsters and crabs are 
also sometimes used. Over all spread 
sweet corn from which the outer husks 
have been peeled. Now, with pitchforks 
cover everything from sight with a thick 
layer of the wet hay and draw a large 
canvas or sailcloth over the whole bake. 
Around the edges sand or dirt is shovelled 
till there is not a crack or crevice from 
which steam can escape. Leave the bake 
to cook for two hours without disturbing, 
then carefully roll the canvas aside, re- 
move the hay and dash up the bake, put- 
ting each kind of food on large platters 
or shining tin pans. Finish off with water- 
melons and coffee. 

Allow two ears of corn, two potatoes, 
both sweet and Irish, twelve oysters and 
clams for each person. One small chicken 
for four persons, and two large fish for 
each party of twenty-five, as all do not 
partake of the latter. 

St. Valentine Supper Menu, 

Eros Cocktails. 

Turtle Doves in Love Apple Sauce. 

Sauted Heart. 

Arrow Sandwiches. Cupid Salad. 

Pickles. Kisses. Dates. 

Juliet Sherbet. Romeo Cakes. 

Coffee. 

New England Boiled Dinner. 

THIS old fashioned dinner has for its 
foundation corned beef, with po- 
tatoes, cabbage, beets, turnips and^ 
if desired', carrots and crooked neck 
squashes for vegetables, all cooked in the 



corned beef liquor and served on a large 
platter with the beef as a centre. The 
dessert that usually goes with the boiled 
dinner, according to tradition, is Indian 
pudding or a steamed cherry pudding. 

The great secret in cooking the beef so 
as to have it juicy and tender ia long, 
slow cooking. The piece chosen is the 
rump if you wish all lean, or the plate or 
brisket if you like a little fat with the 
meat. Wash a four or ^ve pound piece 
in cold water, letting it stand in the water 
for half an hour or so. Then put on to 
boil in a large pot with plenty of fresh 
water to cover. Heat slowly to the boiling 
point, skim well, then push back on the 
stove where it can simply simmer for three 
or four hours until tender but not "raggy." 

If you have started the cooking early 
enough in the day, let the meat cool in 
the water in which it has been boiled. 
Take out when quite cold, put on a flat 
shallow dish, cover with a plate and set 
a weight on it. Take the fat from the 
meat liquor. All this may be done the day 
before the dinner is to be served, if de- 
sired. The beets also may be cooked the 
day before. About two hours before din- 
ner put into the boiling pot liquor, which 
has been saved for this purpose, a small 
cabbage, cut in quarters with the core re- 
moved, and the carrots scraped and cut in 
halves. Pare the turnips, slice and add to 
the same pot soon after the cabbage begins 
to boil. Half an hour before dinner the 
peeled potatoes and squash may be added. 
If the beets were not cooked beforehand 
they are cleaned) without bruising and 
boiled in some of the pot liquor ladled cut 
in a separate kettle. If not enough, add 
boiling salted water to cover the beets. 

When tender, throw into cold water. 
Scrape off the skin, slice and dress with 
butter and vinegar. Put the pressed cold 
beef in the centre of a large platter andi 
serve carrots, turnips and potatoes ranged 
symmetrically «about it. Chop the cab- 
bage rather coarsely and serve in a separ- 
ate dish. Mustard, catsup or horseradish 
accompany the dinner as needed relishes. 



MENU'S. 



221 



Fifty Cents a Day for Dinners and 
Luncheons. 



SUNDAY. 
Dinner. 



Veal or Lamb Potpie, with plenty of 

gravy, onion and biscuit crust, 25c. 

Cabbage Salad with Boiled Dressing, 5c. 

Poor Man's Rice Pudding with 

Raisins, 10c. 

Supper. 

Hasty Pudding and Milk, 10c. 



MONDAY. 

1/nneheon. 

Fried Mush with Brown Sugar Syrup, 5c. 

Whole Wheat Bread with Bacon Gravy, 3c 

Cocoa, 5c. 

Dinner. 

Split Pea Soup with Croutons (Made with 

Ham Bones), 8c. 
Baked Potatoes. Finnan Haddie (Baked 

in Milk), 15c. 
Bread, 4c. Prunes, 5c. Coffee, 5c. 



TUESDAY. 

Lnnciieon. 

Samp Cooked with Beans and Pork, 15c 

Bread, 3c. 

Apple Sauce Made from Evaporated 

Apples, 5c. 

Tea, 2c. 

Dinner. 

Scalloped Potatoes with Cheese, 15c. 

Bread, 3c. Baked Prune*, 5c. 

Tea, 2c. 



WEDNESDAY. 

Luncheon. 

Whole Wheat Bread, Apple Butter, 
Cocoa, 15c. 

Dinner. 

Beef Stew, 15c. 

Dressed Cabbage, 3c. 

Corn Bread, 5c. 

Boiled Rice, Hard Sauce, 7c. 

Coffee, 5c. 



THURSDAY. 

linneheon. 

Corn Meal Gems, 6c. 

Orange Marmalade, 5c. 

Cocoa, 3c. 

Dinner. 

Macaroni with Cheese and Tomato, 15c 

Warm Biscuit, 6c. Syrup, 4c. 

Molasses Cookies*, 9c. 

Tea, 2c. 



FRIDAY. 

linneheon. 

Baked Potato, Bloaters, Whole Wheat 

Bread, 18c. 

Apple Sauce, 5c. 

Tea, 2c. 

Dinner. 

Creamed Codfish with One Egg, 15c 

Boiled Potatoes, 3c. 

Corn Bread, 5c. 

Tea, 2c. 



SATURDAY. 

linneheon. 

Scrambled Eggs, 6e. 

Baked Potatoes, 4c. Bread, 4c 

Apple Sauce, 5c. Ginger Bread, 5c 

Tea, lc. 



222 



MENU'S. 



Dinner. 

Baked Beans, 15c. 

Brown Bread, 5c. Baked Prunes, 5c. 

Coffee, 5c. 



In case housewives do not know how to 
make a good corn bread, I will give this 
recipe made without eggs : — 

Stir together one tablespoonful each 
siugar* and shortening. The last can be 
either drippings, (but not from smoked 
meat), lard or cottolene. Add one cupful 
sour milk into which a half teaspoonful 
soda has been beaten, and a saltspoonful 
of salt. Add wheat flour and meal, two- 
thirds meal and one-third flour. It must 
not be too stiff, but just so the batter will 
flatten out when poured into the hot gem 
pans or in a little pan. Bake about twenty 
minutes. 



I/nnch for a Sailing: Party. 

Bread that will keep moist when made 
into sandwiches for such a trip is sold 
at all first class bakeries. It comes in 
rectangular shape, larger than the ordi- 
nary loaf, and costs ten cents. For regu- 
lar customers the /bakers slice the bread 
in the wafer thin slices w ; tbout extra 
charge, but ask five cents for the cutting 
to other customers. The stamping into 
fancy shapes is done at home, using the 
little tin cutters that can be purchased at 
any housefurnishing or department store. 
They come in the shape of leaves, flowers, 
ovals, diamonds, hearts, &c. 

For a picnic menu, dainty and a little 
out of the ordinary, I would suggest:— 

Fried Chicken or Chicken Salad. 

Saratoga Chips or Potato Salad. 

Lettuce Sandwiches of White Bread. 

Cream Cheese and Nut Sandwiches of 

Brown Bread. 

Fancy Ribbon Sandwiches.. 

Eiggs Stuffed with Sardines. 

Olives, Pickles. JUdishes. 



Bar le Due Jelly or Cuban Orange 

Marmalade. 

Lady Fingers, Macaroons or Chocolate 

Wafers. 

Peaches, Plums or Oranges. 

Grape Juice or Claret, to be diluted with 

Cold Water. ■ 

In carrying the salad pack the individual 
portions in the smallest size wooden butter 
dishes to be found at the grocers', lining 
thiem first with a large lettuce leaf, then 
covering with a second. Four of these can 
be set in the bottom of a pasteboard box, 
then covered with a sheet of pasteboard, 
upon which a layer of something light can 
stand. Of course, the box is sizable and 
must be carried "right side up with care," 
but after the luncheon it can be thrown 
away. Use an abundance of waxed paper 
in packing everything that there need be 
no commingling of flavors. 

The paraffine paper costs but a penny 
a sheet and comes in five cent rolls. 

The club sandwich is such an intricate 
affair nowadays, with its various layers of 
chicken and toast and bacon and lettuce 
and mayonnaise, that it as ha^ly advis- 
able for a picnic. 



Olive Sandwiches, 

If you do not care for the lettuce sand- 
wiches, try these made of olives. Cut the 
meat off the stones, chop fine, mix with 
"mayonnaise and spread between thin 
slices of white bread from which the 
crust has been removed. No butter is re- 
quired with the mayonnaise. Cut into 
squares, then triangles and wrap each 
separately in waxed paper. 

Brown Bread and Nenfcnatel Cheeae 

Sandwiches. 

Break up the cheese and if rather dry 
soften with a spoonful of milk or cream* 
Add a little salt and a dash of paprika, 
which develops the flavor better than.Ae 
other*peppers. Mix with the cheese a half 



MENUS. 



223 



cup grated or chopped nuts, preferably 
English walnuts, and spread on thin slices 
of lightly buttered brown, whole wheat 
or rye hioad. 

Itibbon Sandwiches. 

These are made by cutting brown and 
white h*ead in perfectly even slices half 
an inch thick, buttered each side, then 
arranged alternately brown and white in 
an even pile. Place an inverted plate on 
top and set away for an hour or two, 
covering with a damp napkin to prevent 
the bread from becoming dry. Then trim 
off the crust evenly from the four sides 
and cut in slices just half an inch thick 
and these again into strips. The bread 
must not be packed over three and a half 
inches high, lest strips and slices break 
apart. 

Eggs Staffed with Sardines. 

Boil fresh -eggs twentj minutes, then 
plunge into cold water; shell and cut in 
halves crosswise. Press the yolks out into 
a bowl, taking care not to break the 
whites and keeping the two halves of each 
egg together. Mash the yolks with a sil- 
ver fork and season lightly with salt and 
pepper. Drain the oil from some sardines, 
remove tai?s and bones, mash, add to the 
yolks, mix thoroughly, then refill the 
whites and skewer together with Japanese 
wooden toothpicks. 

This egg filling may be varied by using 
boiled ham, minced fine, seasoned with 
pepper and a bit of made mustard in place 
of the sardines, or minced tongue, olives, 
fine chopped chow chow, capers or minced 
mushrooms. 

Pressed Chicken. 

Perhaps you may prefer pressed chicken 
to the salad or fried chicken. To prepare 
ft, singe, clean and disjoint a good sized 
fowl. Wash thoroughly, cover with xiolck 
water and simmer gently until the flesh is 



ready to drop from the bones. When half 
done, season highly with salt, pepper, 
celery salt and one email onion stuck with 
two or three cloves. W T hen the chicken ?s 
perfectly tender remove all the skin and 
bone and shredl the meat In* good sized 
pieces. Boil two or three eggs hardj cool 
and cut in thin slices. Remove all fat 
from the chicken gravy, then boil down to 
about a cupful. Moisten the meat with 
this, then pack in layers in a well buttered 
mould, arranging slices of egg over each 
layer. Cover with a plate and sei a weight 
on it. Stand in a cool place until tbe next 
day. Lettuce sandwiches *re specially 
good served! with the pressed Chicken. 



Picnic Menus. 

Many a housewife svho -finds no trouble 
in devising dainty and attractive menus 
for the home table declares herself 
feazad when it comes to the preparation 
Of the picnic basket. Yet It is not a 
difficult undertaking wjien one gets on to 
the "pull of the ropes." Even in the home 
meals there must be forethought to see 
that all necessary materials are on hand. 
Even more so is this essential in putting 
Dp luncheon, for half the pleasure of a 
picnic depends on the efficiency of its com- 
missary department, and any serious over- 
sight when one is twenty miles from a 
lemon or any othe* diesired edible is a mis- 
fortune hard to bear. 

Picnic luncheons should vary according 
to the prospective stage setting and the 
mode of journey thither. If the party is 
to motor, sail or tlrive to its destination, 
with plenty of room for hampers and ac- 
cessories, the bill of fare may be touch 
more varied and comprehensive than when 
one goes on trolley or «vhee> t>r expects 
to tramp to the picnic 'ground. In the 
latter case it is necessary to go in light 
marching order, everything as compact as 
possible, and things must be stowed away 
in boxes instead of baskets, that mas be 
thrown dway when the meal is finished. 



224 



MENUS. 



Individual drinking cupsi should be in- 
cluded in every luncheon outfit, and the 
new paper collapsible cups that now come 
for three or four cents apiece ^olve the 
question that was> erstwhile a perplexing 
one. Paper napkins and table cloths, a 
whole set of the latter consisting of fancy 
cloth 42x56 and a dozen napkins to match, 
put up in stout envelope cases, may be 
bought at ten cents for a set. 



Picnic Sandwiches. 

It goes without saying that sandwiches 
are the backbone of all out-of-door 
luncheons, and the roster of delightful 
ones is long. The "binding" may be a 
light tender wheat bread, at least twenty- 
four hours old and cut wafer thin ; may 
be brown bread or whole wheat bread cut 
thicker; may be a two story affair, with 
both white and brown bread in amicable 
relations; may be substantial slices of rye 
or pumpernickel, a tender baking powder 
biscuit, a fluffy, melt-in-your-mouth roll, 
or cornbread or gems that are not too 
crumbly. The filling must accord with 
its binding and its name is legion. With 
the dainty slices of wheat bread comes 
first a spreading of sweet butter applied 
with a light hand. Then comes the heart 
of the 'sandwich., which may be caviare 
mixed with a little lemon juice, anchovies 
pounded to a paste and mixed with equal 
quantities stoned and chopped olives and 
a sprinkling of minced parsley, a slice of 
chicken breast salted and prepared with 
a protecting leaf of crispy lettuce moist- 
ened with mayonnaise, nasturtitum leaves, 
blossoms and stems lightly salted, sprigs 
of watercress seasoned, mineed chicken 
moistened with own stock, gravy or may- 
onnaise, equal quantities chopped chicken 
and ham, with a few minced truffles 
thrown in a mince of ham and veal in 
combination, of tongue and veal, wafer 
jthin slices cf boiled tongue, or tongue in 
'aspic cut in delicate slices and laid with 



equally thin slices of tomato salad and 
peppered between rounds of buttered 
bread, 



Tasty Additions to the luncheon. 

Tasty additions to the luncheon are a 
souse of pigs' feet, veal loaf, broiled 
chicken, smoked salmon sliced thin, boned 
herring, baked beans, chicken salad, put 
up in little individual paper cases, then 
packed in a large box and carried "right 
side up with care." Swiss cheese sliced 
thin never goes begging. Saratoga chips 
are tasty and easy to carry and serve. 
A pigeon pie is extremely English and 
extremely nice, as also lamb cutlets in 
aspic jelly. 



Relishes for the Picnic Basket. 

Among the tasty relishes for the picnic 
basket are olives (opening the bottle and 
pouring off the liquor before packing), 
pickles, salted peanuts, radishes (not for- 
getting to put in the salt shaker) , popcorn, 
young onions for those who are especially 
fond of them and tomatoes. 



Sweets for Topping Off. 

Among the sweets best for topping off 
the luncheon are currant tarts, carrying 
shells and jelly separately and) putting to- 
gether before serving ; apple or berry turn- 
overs, a glass of bar-Ie-duc or other jelly, 
chocolate and sponge cake, cookies and 
crullers, preserved ginger, crystallized 
fruits, and if there is to be a camp fire 
plenty of marshmallows for toasting. 



Liquids. 

As a large amount of liquid is awkward 
to carry it is usually better to take a small 
bottle of something concentrated that may 
be diluted with cold water when ready to 
serve the lunch. The juice of lemons may 
be squeezed out and made as sweet as 



MENUS. 



225 



desired; then bottled. Raspberry or cherry 
shrub is refreshing, allowing a couple of 
tablespoonfuls to each glass of cold water. 
Tea may be made quite strong, so as to 
bear reducing, carrying along lemons and 
block sugar to be added when serving. 
Grape juice is always appreciated. Ginger 
beer has its adherents, and a couple of bot- 
tles of claret add cheer and refreshment. 
If coffee is carried, it is better sweetened 
and "creamed" before starting, then 
poured in bottles with patent stoppers. 

Fruit*. 

Anything from watermelon down to 
strawberries unhulled with a little paper 
of powdered sugar to assist in their serv- 
ice goes well at a picnic. A few lemons 
should always be carried— a squeeze of 
lemon juice added to each>cup of drinking 
water making it not only more refreshing 
but serving as a germicide in case there is 
anything out of the way with the water 
supply. In packing bananas carry sepa- 
rately from the rest of the luncheon, as 
their heavy odor permeates everything 
laid near them. 

Washington Pie. 

Here is a simple rule for an old fash- 
ioned cream cake, called in New England 
a Washington pie: — 

'Beat two eggs with a scant cup sugar; 
then add a cup and one-half flour, sifted 
several times over with a teaspoonful 
cream of tartar, a half teaspoonful soda 
and a pinch of salt. 

Stir in gradually three tablespoonfuls 
cold water and a little lemon juice and 
bake in two layers. 

When cold spread with a custard filling 
made in this way:— Mix a large table- 
spoonful cornstarch with two tablespoon- 
fuls sugar, a pinch of salt and a beaten 
egg. Stir gradually into a pint of milk 
heated to the boiling point in a double 
boiler. When it thickens nicely add the 
(grated rind of a lemon. Do not add the 



! juice. Spread this on top of one of the 
. cakes, cover with the other; dust the top 
of the cake with powdered sugar and a 
little lemon juice. A chocolate, apple or 
orange filling may be used instead of the 
cream. To make the orange filling whip 
the whites of four eggs to a stiff froth, 
beat in a teacup powdered sugar and the 
grated yellow rind and juice of two 
oranges. Spread between and on top of 
the layers and set in the warming closet 
or a coolish oven for a few moments. 

A lemon filling is also good when made 
in this way: — 

Cook in a double boiler, until thickened, 
One cup sugar, one tablespoonful butter, 
the grated rind and juice of one lemon and 
a beaten egg. 

Cream Cheese Sandwiches. 

Cream cheese in any one of a half hun- 
dred combinations goes equally well with 
either white brown or whole wheat bread. 
A very dainty combination is a blend of 
cream cheese and currant jelly, using two 
or three tablespoonfuls jelly to a small 
cheese, then covering with a circle of 
chopped pistache nuts. Use a long French 
loaf for this purpose, but if you prefer 
it without crust use a cooky cutter to 
stamp the slices in circles. Pineapple goes 
well with cream cheese. Chop the pine- 
apple fine and drain off the juice. Cut 
thin slices of white or whole wheat bread, 
spread thinly with cheese, sprinkle with 
the minced pineapple, sweetened or not, 
as preferred, and press together. 

Other combinations are cream cheese 
mixed with an equal quantity fine minced 
celery and moistened with whipped cream, 
cream cheese and chopped green olives 
or the ripe black ones, cream cheese and 
sliced tomatoes, cream cheese and crispy 
lettuce leaves, cheese and chopped nuts 
with or without mayonnaise, cheese and 
chopped dates or figs, cheese and chopped 
spinach seasoned with lemon juice and 
mayonnaise, cheese and the yolks of cold 
hard boiled eggs, put through a sieve, 



226 



MENUS. 



cheese and sliced cucumber, cheese and 
preserved ginger chopped fine, or cheese 
mixed with minced parsley or cress and 
seasoned lightly with paprika. 

Nut Sandwielies. 

There is plenty of choice here. Beside 
the peanut butter, which is one of the 
handiest things to keep on hand where a 
quick picnic lunch is often in demand, 
there may be almonds chopped fine or run 
through the coffee mill or meat chopper, 
salted and moistened with a little mayon- 
naise or sherry, chopped pecans mixed 
with mayonnaise or Boston brown bread 
buttered and spread with a filling of 
chopped walnuts or butternuts. 

Extra Hearty Sandwiches. 

The first, always in demand for tramp 
trips or where there is to be much muscu- 
lar activity, is made of rye bread, ham 
and Bermuda onions. Butter the bread, 
lay a thin slice of pinky ham spread with 
just a suspicion of French mustard on one 
slice, spread with a layer of Bermuda 
onions cut in thin rings and) lightly salted, 
then top with a second slice of buttered 
bread. Another hearty sandwich is made 
of brown bread with a filling of mush- 
rooms cooked in cream, cubes of crisped 
bacon added and all seasoned with salt 
and pepper. 

Ham sandwiches made in this way "stay 
by" one. Rub a half cup buttter to a 
cream, add one teaspoonful made mustard, 
one tablespoonful melted butter or olive 
oil, the yolk of an egg beaten well, a pinch 
of salt and red or black pepper to season. 
Mix thoroughly, then stir in as much 
chopped ham as will make a good con- 
sistency for spreading and place between 
slices of whole wheat bread. 



Appetizing Picnic Lunch for 
Canoeing Party. 

In -arranging your provisions don't at- 
tempt to carry many sweets for a canoe- 



ing party, such as layer cakes, cream puffs 
and other fragile, sticky dishes. The ex- 
ercise in the fresh air begets mighty ap- 
petites, and young men especially prefer 
substantials. A veal loaf is popular. It 
should be baked the day before or early 
in the morning of the picnic day, to give 
it ample time to cool. 

Veal Loaf. 

Mince fine three pounds lean, raw veal 
and a quarter of a pound of fat pork. 
Add a half onion chopped fine or grated, 
a tablespoonful of salt, a teaspoonful pep- 
per and a teaspoonful mixed seasoning 
herbs. Mix well, add two-thirds of a 
cup cracker crumbs, a half cup veal gravy, 
the yolk of one egg and the whites of two 
beaten together. Form into a loaf, press- 
ing firmly together. Brusn over with the 
yolk of an egg, dust with finely rolled 
cracker crumibs and set on a greased rack 
in the dripping pan. When it begins to 
brown turn a cup of hot water in the pan 
and baste frequently until done. It will* 
take about an hour and a half in a moder- 
ate oven. 

Ham and Pickle Sandwiches. 

Ham and pickle sandwiches are appetiz- 
ing. Chop cold boiled' -ham quite fine, mix 
with a little melted butter and made mus- 
tard, add some finely chopped cucumber 
pickles and spread between thin slices of 
bread and butter. 

Where the preparation of the lunch is to 
be divided among four one might pro- 
vide the sandwiches (reckoning at least 
four apiece where they are small), and one 
of the relishes such as olives, pickles, salt- 
ed nuts or radishes. 

The second might bring the salad or spe- 
cial cold meat dish and the devilled eggs. 
The third could be responsible for the 
fruit, the beverages and another relish, 
and the fourth the dessert — cake, turnovers, 
or whatever it may be, and more fruit. Let 
each young woman be responsible for the 
dishes required for her escort and herself. 



MENUS. 



227 



If cans are to be opened there must be an 
understanding as to who shall carry the 
can opener, also the salt and pepper, 
matches and a towel for wiping the dishes. 
The best way is to hold a consultation be- 
forehand and have all these little details 
adjusted in advance. 



Refreshing Summer Beverages of 
Mint. 



Mint Jnlep for the Punch Bowl. 

In making a quantity for the punch bowl, 
make a syrup of a pound of sugar and a 
quart of water. Break up a dozen sprigs 
of mint, steep in a cupful and a half boil- 
ing water in a covered bowl for fifteen 
minutes, strain and add to the syrup. Add 
the juice of eight oranges, eight lemons, a 
cup of strawberry juice and a pint of 
claret. Add ice water to dilute properly 
and pour in the punch bowl over a block of 
ice. Fresh berries and mint leaves should 
float on top of the bowl and in the indi- 
Tidual glasses. 



The Pnngent Mint. 

In fields and waste places, in old fash- 
ioned gardens and along the banks of 
winding streams, the mint family grows 
clean, pungent and odorous, every mem- 
ber, from least to greatest, bearing a little 
medicine chest tucked away in its green 
bosom. During hot weather especially the 
therapeutic value of the mint can scarcely 
be overestimated. 

In drying any of the mint family for 
winter use, pick before blossoming time, 
hang in the garret heads down or on 
sheets of paper spread on the floor of an 
unused room. When quite dry put into 
paper bags again with heads down, fasten 
tightly and suspend from a beam for future 
reference. Here are some of the ways 
in which fresh mint may be used. 

Mint Apple Jelly. 

Make an extract of mint by steeping a 
cupful of the leaves for an hour in a cup- 
ful of hot water. Press through a cheese- 
cloth bag, add a teaspoonful of this ex- 
tract to one cupful apple juice obtained by 
cooking green, unripe apples with a little 
water; then, straining, allow a pound of 
sugar to a pint of juice ; cook twenty min- 
utes, then pour into moulds or glasses. 
This is a clear, delicate green jelly, ex- 
ceedingly pretty to look at and most appe- 
tizing with a roast. 



A Temperance Mint Cordial. 

This is made without spirits. Crush a 
bunch of mint, rubbing each leaf with a 
wooden muller or masher, then soak for 
half an hour in the strained juice of two 
lemons with the carefully grated yellow 
rind of one. Cook together a pint of water 
and a pound of granulated sugar until the 
syrup spins a thread. Take from the fire 
and stir into it the lemon and the mint, 
the juice of an orange and an equal quan- 
tity of pineapple juice. Strain and put on 
the ice until cold, then serve in wine 
glasses with a sprig of mint and a berry 
on top of the glass. 

Mint Sherbet. 

Bruise a heaping cupful of mint leaves 
slightly, pour over them a pint of boiling 
water, and steep, covered, for twenty min- 
utes. Add a cupful of sugar and the grated 
yellow rind and the juice of a lemon, cover 
again and leave until cold. Strain and 
pour into the freezer can, pack with equal 
quantities salt and ice and freeze to a 
mushlike consistency. Scrape off the sides 
and dasher, and cover until ready to serve. 
For state ocasions this same sherbet may 
be enriched by adding the juice of three 
oranges, the same amount pineapple juice 
and, when half frozen, the whites of two 
eggs beaten stiff. A wineglass of any 
preferred wine may also be added. 



228 



MENUS. 



Mint Used Medicinally. 

Medicinally there are few herbs that 
equal the pleasant mint. A cupful of mint 
tea taken morning and evening aids di- 
gestion and was claimed by our grand- 
mothers to be an infallible rule for giving 
a fresh and healthy appearance. 

Prepared in a tea, with half water and 
half wine, a cupful taken daily will re- 
move bad breath, if its cause is a dis- 
ordered stomach; while essence of mint 
mixed with cream and sugar or creme de 
menthe, the French preparation of pep- 
permint, with plenty of cracked ice, af- 
fords relief from the pain or lassitude 
caused by excessive heat or fatigue. In 
colic and summer complaints also this 
preparation of mint proves a soothing and 
invigorating remedy. In making any of 
the mint teas never boil. Pour boiling 
water over the leaves, then push where 
the tea will infuse. 



Mint in Soups, Salads and Vegetables 

Cucumber salad or an apple and celery 
salad are greatly improved by a sprinkle 
of fine chopped mint leaves. Just a sus- 
picion of mint with cooked peas, or a 
cream of pea or potato soup, is a great 
addition; also to a lamb or veal salad. 



Mint Sance for Game or Spring: Lamb, 

Mint sauce is the orthodox accompani- 
ment for roast lamb and many kinds of 
game. For it fresh young mint leaves 
should be used. Pick out two tablespoon- 
fuls of the best leaves, and chop very fine 
on a plate; mix with two and a half table- 
spoonfuls sugar, four tafolespoonfuls vine- 
gar and a half teaspoonful salt. Let this 
stand several hours before serving. 



Mint Jelly. 

This is also an approved accompaniment 
for lamb or mutton. To make it pour a 



pint of boiling water over a bunch of fresh 
bruised mint leaves and simmer gently ten 
or fifteen minutes; strain, and to a pint 
of the hot liquid allow one package of 
currant, lemon or any of the quick process 
acid jellies or half a package of gelatine 
soaked half an hour in cold water to dis- 
solve; add sugar to sweeten and lemon 
juice to make acid as desired. Stir until 
thoroughly dissolved, then set away to 
cool. As it begins to stiffen stir in two 
tatolespoonfuls capers, pour into one good 
sized mould or tiny individual ones and 
set away to harden. When cold and firm 
turn out and garnish with tiny sprigs of 
fresh mint. 



Mint Vinegar. 

Put crushed mint leaves in a wide 
mouthed bottle, then fill up with good 
cider vinegar. In three weeks pour off 
clear into another bottle. This is fine for 
flavoring purposes when fresh mint can- 
not be had and almost a sure cure for 
headache when bound upon the forehead. 



Cnrrant-Mint Sance for Game. 

Separate a glass of currant jelly into 
pieces, but do not break; add two table- 
spoonfuls fine chopped mint leaves and the 
thin shavings from the yellow rind of a 
half orange. 



Candied Mint Leaves. 

Select the desired quantity of perfect 
leaves, spread on an inverted sieve and 
stand in the air until slightly dry, but not 
crisp; make a syrup from a cup each of 
sugar and water and cook until it spins a 
thread ; lift the leaves with a fine wire and 
dip into the hot syrup one by one; then set 
back on the sieve, which should have been 
slightly oiled, dry in the warming oven. 
These are delicious served as after dinner 
bonbons. 



MENUS. 



229 



Vegetables That Are Better Than 
Medicine. 

If more housewives appreciated the me- 
dicinal qualities of vegetables and regu- 
lated the diet of their families in accord- 
ance, there would be less need for phy- 
sician's treatment and the taking of drugs. 
By the simplest preparation of certain 
vegetables nerves may be soothed, bilious 
attacks warded off, the blood purified, 
colds averted and the general syfetepa 
toned. Of course, to cure specific cases, 
of say, biliousness, a woman must under- 
stand which vegetable will have the de- 
sired effect, and she must also know what 
other foods should be taken with it to 
hasten if possible the desired results. In- 
cidentally, a knowledge of any food that 
would have the opposite effect must be 
known, so that the latter will not be served 
to the patient being treated by "vege- 
tables" at home. 

For biliousness nothing is better than 
raw ripe tomatoes. They should be eaten 
at every meal during the day, even for 
breakfast, and the woman who will cease 
taking calomel and other drugs for that 
dizzy feeling and sickness in the stomach 
will find that plenty of tomatoes taken 
with salt and pepper will not only keep 
off these uncomfortable spells, but may 
eliminate them. 

Onions a Nerve Tonic. 

That common garden vegetable, the 
onion, which many women refuse to eat 
because of its strong odor, is an excellent 
tonic for the nerves, and many persons 
who now suffer from nervous dyspepsia 
and other troubles could help themselves 
immeasurably by eating one or two of 
these every day. Taken raw, they are, of 
course, beneficial, but the best results from 
them come after they have been well 
boiled. A diet of onions — that is, two or 
three a day for several weeks — will make a 
remarkable difference in the nervous sys- 
tem that will be noticeable by the person 



treated in the discharge of everyday 
duties. 

Taken daily with onions, though not in 
such quantities, peas, beets and carrots 
help nervous people by producing rich, 
pure blood to nourish the impoverished 
nerve centres. Because of their direct 
effect on the blood they are excellent for 
thin women. Those who are inclined to 
be irritable and get excited about trifles 
will doubtless be benefited by taking these 
three vegetables with their daily meals. 

Known as the "cleanser of the stom- 
aeh," spinach is particularly valuable for 
anaemic persons, because it contains so 
much iron, and women who are taking a 
mineral or prepared drug because of the 
iron in it would do well to eat this vege- 
table every day or twice daily. By its 
action on the blood and peculiar medicinal 
qualities, spinach is valuable in treating 
rheumatism, and incidentally for gout, and 
those afflicted with either would do well 
to include it when cooked as a part of the 
daily diet. Celery 'taken at the same time 
by gouty individuals or those suffering 
with rheumatism should hasten the good 
results to the system. 

Cabbages Are Blood Pnriflers* 

Though cabbage, cauliflower and brus- 
sels sprouts have fewer medicinal ingre- 
dients than these other vegetables, they 
are excellent as blood purifiers, and for 
that reason may be taken daily with ad- 
vantage to the system by those who are 
on tomato, onion or spinach diets. 

A woman prone to sleeplessness, 
whether from nervousness or other phy- 
sical causes, would do well to eat plenty 
of lettuce, especially at dinner time, for 
the milk contained in the crisp green 
leaves is full of a sedative that calms the 
nerves and creates a drowsiness that is 
often hard to resist until time to retire. 

Fruits, too, are valuable in the daily 
diet, for apples make a wholesome brain 
food, while figs, especially the green ones, 
act directly on the nerves of the stomach 



230 



MENUS. 



and are good for indigestion and also as 
a laxative. Pomegranate is an excellent 
tonic and astringent, and a drink made 
from the juice of a lemon mixed with hot 
water is often the means of breaking up 
a hard cold. 

If herbs are properly prepared, .boiled 
into liquids and taken with these medic- 
inal vegetables at meal time, early in the 
morning or just before going to bed, they 
act on the system of the patient the same 
as real drugs, except, being vegetables, 
they are much more effective and often 
bring more lasting results, even perma- 
nent cures. 



sieve and measure the juice; add enough 
water to make two cupfuls. Reheat, and 
when boiling thicken slightly with a table- 
spoonful of arrowroot or cornstarch dis- 
solved in a little cold water; add two 
tablespoonfuls of sugar and the grated 
yellow rind of a lemon and simmer until 
clear. Take from the fire, add the juice of 
two oranges or the same amount of pine- 
apple juice, strain again and chill. Serve 
in punch glasses with cracked ice in the 
bottom and a few berries floating on top. 
More sugar may be added, but the fruit 
soups should not be too sweet. Serve 
with wafers or sponge cake. 



Dandelion for Torpid Liver. 

As a medicine for a torpid or diseased 
liver nothing is better than a liquid made 
from the roots of the dandelion by careful 
boiling, while a syrup taken in the same 
way from the stalks and leaves of common 
mullen is still thought by many persons 
to be a remedy for consumption, and it is 
doubtless, in the early stages, a very good 
kind of treatment of pulmonary troubles. 

Instead of using quinine, sloe bark dried 
and powdered will have the same effect in 
curing a cold and as a tonic. For external 
applications an excellent ointment for 
boils may be made from oak leaves, dried 
and powdered and mixed with clarified 
lard, while to stop the bleeding of wounds 
pink blossomed marshmallow is very good. 

By carefully preparing elderberry flow- 
ers with the fat of mutton and olive oil, 
an ointment is made that is unequalled in 
treating a rough skin. 



Cold Fruit Soups for Summer 
Menus. 

Red Raspberry- Soup. 

From a quart of fine ripe berries lay 
aside a cupful. Put the remainder in a 
saucepan with a cupful of cold water and 
simmer until soft. Strain through a coarse 



Peach Puree. 

Press canned or fresh peaches through 
a sieve, measure, and to each pint allow a 
pint of water, the juice of a lemon and a 
half teaspoonful of bitter almond. Bring 
to the boiling point, and thicken with a 
teaspoonful of arrowroot moistened in a 
half cupful of cold water. Stir until 
smooth and thickened, then Bet aside to 
cool. When ready to serve pour into tum- 
blers and fill with cracked ice, or put in 
small bowls set in saucers of ice and send 
to the table. 



Apple Soup. 

Strain through a sieve enough stewed 
apples to make a cupful. Mix a teaspoon- 
ful of cornstarch with enough cold water 
to stir snfooth, and pour into three cups 
boiling water. Stir until thick and clear, 
add the sauce, season with salt and cin- 
namon or nutmeg, sweeten if desired, 
and serve cold with croutons or cheese 
fingers. 



Lemon Soup. 

Make a strong, hot lemonade; thicken 
slightly with cornstarch or arrowroot and 
serve very cold with a bit of preserved 
ginger or a cherry in each glass. Orange 



MENUS, 



23T 



soup fe made in the same way. Also pine- 
apple, grape, cherry, currant and currant 
and red raspberry. 

Blackberry Soup. 

Stew the berries in plenty of water, and 
when tender strain through a puree sieve. 
Thicken slightly with flour, sweeten to 
taste, and flavor with nutmeg. Serve with 
zwiebach. 

Swedish Soup. 

Take equal quantities prunes and raisins 
and cook very slowly in plenty of water 
until tender. Strain and sweeten. Cook 
sago until clear; mix with the hot fruit 
and juice and chill before serving. 

Bread Soap. 

This is a favorite German sweet soup 
that is, eaten hot in winter and cold in 
summer. To make it take stale crusts of 
rye bread and put to cook with plenty of 
water to cover them. When soft, strain 
and put the liquid back over the fire with 
a little butter, a handful of dried currants, 
sugar to taste, a piece of stick cinnamon 
and a sprinkle of salt. A little vinegar or 
lemon juice is often added. The soup 
should be but slightly thickened, not so 
much as porridge. Judgment is to he ex- 
ercised in the amount of bread and water 
used. The stick cinnamon may he re- 
moved after cooking a few moments e rinsed 
off and saved to use again. 

Einlauf. 

This is another German soup not gen- 
erally known here. Make a pancake 
batter of two eggs, two heaping table- 
spoonfuls of flour, and milk or water to 
make the right consistency. Have ready 
three pints boiling water; then let the 
batter run into it, stirring all the time. If 
desired the yolk of one egg may be re- 
served to add to the soup last, with a little 
sugar and butter, linen chill. 



Almond Soap. 

Scald, peel and pound' about a quarter 
of a pound of sweet almonds. Boil in 
iresh milk, press through a sieve, sweeten 
to taste, cook again until the soup is 
thickened sufficiently, strain, add the juice 
of an orange, chill and serve. 



Appetizing Summer Substitutes 
for Meat. 

In homes without number, since the 
packing house investigations have been 
so thoroughly exploited, the dietary has 
been changed so as to eliminate meat 
in whole or part. 

It goes without s-aying that there must 
be intelligent discrimination in making out 
•a dietary where flesh is excluded. Not all 
vegetables- and fruits', even though appe- 
tizing, have the food or fuel value to sup- 
ply the waste of the body and give neces- 
sary heat -and energy to the system. 
Cereals properly prepared and served, 
though more slowly digested than meat, 
are really better adapted to sustain hard 
manual labor for a period of time. It is a 
well known fact that men nourished ex- 
tensively on cereals are capable of the 
hardest and most enduring manual labor. 
Cheese is rich in nutritive elements. There 
has been a popular belief that it is not 
easily digested. That is true of poor or 
new cheese, but those that are old and 
rich are not only easily digested, but pro- 
mote the digestion of other foods. It must 
be borne in mind, however, that it is a 
highly concentrated food and not to be 
taken in large quantities at a time. 

The pulse family — peas, beans and lenr 
tils— have all iche chemical elements thai 
the human system needs. Eggs that are 
rich in proteids may take the place of meat 
very satisfactorily for a time, and ways 
of cooking them are legion. 

Most excellent fish are now in the mar- 
ket, cod, halibut, haddock, restigouche 
salmon and Kennebec, Spanish and com- 



MENUS. 



mon mackerel, blue and weak fish, as well 
as numberless others from lake, river and 
ocean. Mushrooms are also in order, and 
while the fresh fruits seem the more re- 
freshing and inviting, the nutritious dates, 
figs and prunes may furnish their quota of 
appetizing nutriment. 

Nuts are very nutritious and if eaten at 
proper times furnish a good substitute for 
meat. At this season, however, they are 
not of a good quality and can only be 
served salted or in cooked dishes. Olive 
oil, cream and butter are all nourishing 
and should be indulged in freely. Maca- 
roni, spaghetti and the various noodles 
are hearty as well as digestible. The 
noodles may be purchased in any one of 
a dozen different forms, for use in soups. 
They 'are quite inexpensive — about sixteen 
cents a pound— and a pound would make 
a dinner disih for a regiment. German 
noodles are even less expensive than the 
Italian and far cleaner. 

Here are several suggestive dishes, sub- 
stitutes for meat, that may be varied, ac- 
cording to circumstances : — 

Macaroni Milanese. 

The preliminary cooking of macaroni is 
always the same, no matter how it is to be 
dressed afterward. It should be put into 
a good quantity of rapidly boiling, lightly 
salted water, cooked about twenty min- 
utes, then thrown into cold water to 
blanch. Then it is ready to cook. Turn 
the macaroni back into the kettle in which 
it was cooked, pour a cup of milk over it 
and rdheat. Butter a pudding dish and 
put into it in alternate layers the maca- 
roni and grated cheese, seasoning with a 
little more salt and a few grains of 
cayenne. Put plenty of butter on top, 
cover with fresh milk, the richer the bet- 
ter, and cook, covered, for fifteen or twenty 
minutes. Uncover and brown. 

Spaghetti with Cheese. 

•Take <a handful of the long stocks of 
spaghetti and put one end of the bunch in 



a kettle of boiling water lightly salted. As 
the sticks soften, bend the mass around 
in the kettle and so put it all in without 
breaking the spaghetti. Cook fifteen or 
twenty minutes until tender, then drain 
and blanch. Return to the kettle, add a 
little milk and let it cook slowly until the 
milk is absorbed. Just before serving add 
quarter of a cup of butter, and when melt- 
ed turn out on a shallow dish and sprinkle 
with grated sap sago cheese. 

A change in service is made by using a 
tomato sauce with spaghetti. 



Tomato Sauce for Spaghetti. 

Boil and strain one can tomatoes. Chop 
one small onion fine and brown in pan 
with two slices of fat salt pork or two 
tablespoonfuls olive oil or butter. Five 
minutes before the browning is accom- 
plished throw in a handful of dried mush- 
rooms that have been scalded, strained and 
chopped. These add greatly to the flavor. 
Add to the tomatoes four whole cloves, a 
lump of sugar, salt and paprika or cayenne 
to flavor, mix together, strain, then 
.thicken lightly with browned flour and 
cook two minutes. Pour over the spaghetti 
and add grated Parmesan cheese. 



Devilled Macaroni. 

Cook enough macaroni to make two cup- 
fuls after it is cooked*, blanched and 
chopped. Make a good cream sauce, us- 
ing two tablespoonfuls each butter and 
flour, one cupful warm milk and salt and 
pepper to season. Add to the sauce three 
hard boiled eggs minced, a tablespoonful 
chopped parsley, two tablespoonfuls onion 
juice, nutmeg, salt and paprika to season. 
Mix the sauce with the macaroni and turn 
into a good sized ramekin or individual 
ones, sprinkle the tops with buttered 
crumbs andl brown. Just before sending 
to the table make a little depression in the 
top of each and pour in a teaspoonful of 
chili sauce. 



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233 



Baked Hominy. 

Put a quart of milk oyer the fire and 
when just at the boiling point stir in one 
cup hominy grits. Stir a few moments, 
then set in a double boiler or water basin 
and cook gently three-quarters of an hour. 
Turn into the bowl and cool slightly. Beat 
two eggs until light and whip into the 
cooled hominy together with a teaspoonful 
salt. Put into a greased pan and bake 
half an hour in a quick oven. 



Codfish and Hominy. 

For one-half pound of salt fish, flaked, 
allow one pound white hominy cooked, one 
teaspoonful salt, half a teaspoonful pep- 
per, one quart milk, with a slice of onion 
boiled in the milk, two tablespoonfuls drip- 
pings or butter and two tablespoonfuls 
flour. Make the cream sauce first with the 
flour and butter cooked together, then add 
the milk, seasonings and lastly fish and 
hominy. This makes enough for a large 
family. 



Salmon Cooked in Conrt Bouillon. 

Lay a two pound slice fresh, firm sal- 
mon in tihe grate of a fish kettle, pour 
over enough cold water to cover, add two 
tablespoonfuls wine- vinegar, three sprigs 
parsley, a sliced onion, three whole cloves, 
six whole peppers and two tablespoonfuls 
salt. Let the fish come quickly to the 
boiling point, then push back where it will 
simmer gently until the flesh flakes. Serve 
with a garnish of mushrooms and a rich 
sauce. 



Historical Southern Dishes by Old 
Time Hostesses. 

These recipes, used more than a hun- 
dred years ago in the kitchens of the 
North and South, have all been contri- 
buted by descendants and are now pub- 



lished for the first time, each with the 
name of the originator and the contribu- 
tor. They are accompanied in many cases 
by notes of interesting personal or his- 
torical episodes connected with them. 
This composite collection, to which nearly 
two hundred of the best known hostesses 
of the United States have contributed 
their choicest recipes for preparing every 
sort of table delicacy, from shell fish, 
soups, breads, entrees and meats, to 
game, salads, vegetables, beverages and 
desserts, makes a most valuable addition 
to the culinary literature of America. 



Sally Lnnn, 

By Mrs. Dabney H. Maury, Rich- 
mond, Va. 

Take one-quarter pound butter, one 
pound flour, two eggs, one-half gill of 
yeast, or one-half yeast cake dissolved in 
a little warm water, milk enough to make 
a soft dough, one-half teaspoonful salt. 
Cut up the butter and melt in the warm 
milk. When the milk is lukewarm, stir it 
into the flour, with the eggs beaten very 
light, then add the yeast. Butter the 
mould in which it is to be baked care- 
fully, pour in the mixture, and in winter 
set near the fire to rise. When perfectly 
light and risen to top of Turk's head, 
bake in moderate oven. 



Waffles. 

By Miss Logan, Kentucky. 

One pint sour cream, «two pints flour, 
three eggs, one teaspoonful soda, three 
tablespoonfuls melted lard, and a little 
salt. Beat the eggs separately, and put 
the flour and the sour cream in with the 
yellows. Make the batter very thin with 
sweet milk. Add lard, then soda dis- 
solved in a little milk, and lastly the 
whites of the eggs. Bake quickly in very 
hot irons. 



234 



MENUS. 



Clermont Muffins. 

By Mrs. Robert K. Livingston, New 
York, 1775. 

Two eggs, two tablespoonfuls butter, 
one large teacup cream, sweet or sour, one 
saltspoonful salt, flour enough for a very 
soft dough. Mix well, shape into small 
balls the size of an English walnut, roll 
out into thin cakes, each one about the 
size of a dessert plate, not much thicker 
than paper. Bake in a pan in front of 
a hot fire. 

Beaten Biscuit. 

This recipe has been used for several 
generations in a Montgomery (Ala.) fam- 
ily. The biscuits were formerly beaten on 
a heavy block cut from a large tree, but 
of late a biscuit machine has been used 
and is very satisfactory. 

One quart flour, one cup milk, a pinch 
of soda size of a small pea, oneJkitchen 
spoon lard. Sift soda and salt in flour 
thoroughly ; rub lard in flour until it 
is like cornmeal. 'Then add milk and mix 
well. Roll through a biscuit machine for 
one-half hour, or beat one hundred 
strokes on a block with a heavy pestle. 
Cut the size of a gentleman's watch 
and bake in a moderate oven. 

Black Bean Soup. 

By Grandmother Hannah Burrows. 

One quart beans boiled until tender. 
Add one quart tomatoes, boil two hours 
and strain. Add one tablespoonful corn 
starch, pepper, salt, one tablespoonful 
butter and a few cloves. Just before 
serving add brandy and sherry to taste 
and a few slices of lemon. 

Okra Gumbo. 

An Old Creole Recipe. 

Fry slowly together one sliced onion and 
a tablesooonful of drippings or a slice of 
salt pork. Add a pound of lean beef cut 
in small pieces and stew quickly. Dredge 



with a heaping tablespoonful of flour and 
cook until brown. Add three pints boil- 
ing water, one pint peeled and sliced to- 
matoes and one pint of sliced okra. 
Cover and simmer for an hour and a half, 
adding salt and pepper to taste. Chicken 
may be used instead of beef, or crabs or 
shrimps. In the latter case these should 
be previously boiled and the meat picked 
out and added last. - A little chopped ham 
is always an improvement. Serve with 
boiled rice. The gumbo should be very 
thick when served. 

Cold Crab Ravigrote. 

Given by the Chef of the Famous Old 
Bellevue, Philadelphia. 

One pint best crab meat, two large fresh 
ripe tomatoes, one large green pepper, one 
red pepper, same kind; chop the tomato 
and peppers fine; be sure to take out all 
the seeds in peppers ; add a tablespoonful 
of chopped parsley; mix all together with 
mayonnaise enough to have them quite 
wet and moist, season to taste with salt 
and a dash of paprika; fill each shell 
heaping full of the mixture and garnish 
the top with two anchovies, a small piece 
of cut pickle and lemons; the anchovies 
can be dispensed with if prefeired; serve 
in six shells. 

Quenelles with Spinach. 

An English recipe used by an old house- 
keeper of Mrs. Joseph Coleman Bright 
when formerly in the employ of 
Lord Raglan, of Raglan 
Castle. 

Make a forcemeat of two pounds of 
veal, season with mace, salt and pepper; 
add one-quarter pint of cream, mix well 
and poach in clear soup. Drop a soup 
spoonful at a time in the boiling soup, 
take out and keep hot. Have ready some 
well chopped and seasoned spinach, 
pile in the centre of the dish, and place the 
quenelles around. This makes a very nice 
and dainty entree. 



MENUS. 



235 



Pudding. 

Contributed by a great-great-great-grand 
daughter of Thomas Jefferson, Fred- 
ericksburg, Va. 

One pint bread crumbs, one quart cream, 
one teacup white sugar, yolks four eggs, 
grated rind of a lemon ; beat yolks, sugar 
and lemon together, and stir in the 
crumbs. Bake a light brown. When it 
is done spread over the top currant jelly 
or any small preserve. Beat the whites of 
the eggs to a stiff froth, spread on top 
and serve either foot or cold. 



Ckerry Roll. 

By Mrs. Heloise Minor, Norfolk, Va. 

Six medium sized Irish potatoes, one 
large spoonful butter, one-half teaspoonful 
salt, flour enough to make a paste. Mash 
potatoes smooth, add butter and salt, then 
the flour. Roll it out in a strip longer than 
wide, lay it over the fruit. Roll it up and 
tie in a floured bag. It must boil steadily 
one hour, and water must be boiling when 
put in. Serve with sauce. 



Dolly Madison's Whim. 

This is Mrs. Dolly's own favorite cake 
and was taken from the original book. 

One pound flour, one pound sugar, one 
pound butter, one pound raisins stoned 
and chopped, six eggs, a wine glass brandy, 
one nutmeg, a tablespoonful mace, one 
dessertspoonful soda dissolved in a wine 
glass of hot water. Beat the butter to a 
cream, rub the yolks of the eggs and the 
sugar together, and the butter, whip the 
whites of the eggs to a stiff froth, and add 
alternately with the flour, then the brandy 
and the nutmeg, and lastly the soda. Stir 
the whole mixture lightly and quickly and 
bake in a deep pan with the same heat 
required for pound cake. 



Medicinal Cordial Recipes. 

In all the large and vailed list of fruit 
preparations put up best at home, shrubs 
and cordials stand easily first, as many 
of them cannot be purchased in the stores. 
Blackberry cordial, one of the best of all 
remedies for troubles incident to hot 
weather, cannot be bought at its best for 
less than sixty to seventy-five cents a 
bottle, while it can be made at home, 
using the best French brandy and purest 
spices, for less than half that amount. 
Raspberry shrub, one of the most refresh- 
ing and cooling of summer drinks, coats 
nothing but the price of the berries, the 
sugar and vinegar. 

Here are a few thoroughly well tested 
recipes, that, once tried', will be used every 
season thereafter:— 



Blackberry Cordial. 

Wash the berries in running water from 
the faucet, drain and) put in a preserving 
kettle or stone jar set inside the wash 
boiler or a large pan of water. Simmer, 
mashing and stirring often, until soft aud 
mushy. A wooden spoon or potato masher 
is best for this purpose. When soft turn 
into a cheesecloth bag that has been 
wrung out of hot water and 1 suspend from 
a nail or a broomstick laid across the 
tops of two chairsi and let hang until the 
juice bias drained off. Measure the juice 
and allow to each quart one pound loaf 
or granulated sugar, a level tablespoonful 
each, cinnamon and nutmeg, a half table- 
spoonful each cloves and allspice. Tie the 
powdered spice in a thin muslin bag. 
Boil all together for fifteen minutes, skim- 
ming thoroughly at the end of that time. 
When cold add one-half pint best French 
brandy. Seal in small corked bottles. 
This improves with age and is one of the 
most famous household remedies in the 
South. 



236 



MENUS. 



(Blackberry "Wine. 

This resembles the cordial, and is> made 
in much the same way, but without the 
addition of spirits. Pour four quarts of 
boiling water over eight quarts of well 
ripened blackberries and let stand over 
night in a cool place. Then press out the 
juice, and to every four quarts of juice 
allow three pounds of sugar, with a heap- 
ing tablespoonful of powdered cinnamon, 
a level tablespoonful of powdered cloves 
and a half tablespoonful each of nutmeg 
and allspice. Boil the mixture five minutes 
and set to ferment in a stone jar. When 
it has finished fermenting, rack off with- 
out disturbing the lees, bottle and cork 
closely. This, too, is used, for medicinal 
purposes, but is somewhat stronger than 
the cordial. 



Elderberry Wine* 

This, too, is excellent in case of summer 
complaint, and the berries in most cases 
can be had for the gathering. Add to 
three gallons crushed berries three and a 
half gallons of water, one-half cupful of 
raisins-, two ounces of whole allspice, one 
dozen whole cloves, one ounce of ginger 
root and four inches of stick cinnamon. 
Boil all together half an hour, then strain. 
To every gallon of the liquid allow three 
and a half pound's of sugar and boil until 
clear, skimming thoroughly. 

Put into a cask, and when nearly cold 
drop in a piece of toast spread with one 
yeast cake softened in a little tepid water. 
When fermentation has ceased close the 
cask tightly. It will be ready for use in 
three months, and is one of the best of 
tonics. For summer complaint give hourly 
in dessertspoonful doses. 



ilea Raspberry Shrub. 

Fill a quart jar with red raspberries, 
then pour in as much pure vinegar (white 
wine or cider) as it will hold. Let this \ 
stand over night. In the morning mash 



the berries and squeeze through a coarse 
bag. To every pint of the juice allow one 
pound) of sugar. Boil twenty minutes, 
skim the bottle. This makes a thick, rich 
syrup, which must be diluted considerably 
before drinking. 

Raspberry Vinegar. 

Put two quarts raspberries in a stone 
jar and cover with one quart good cider 
vinegar. Cover closely and stand aside 
for two days. At the end of that time 
mash the berries and drain off the liquid. 
Pour this over a third quart of fresh 
berries and set away for another two 
days. Strain and allow to each pint of 
juice one pound sugar. Cook gently for 
five or ten minutes. Skim, strain and 
bottle. Vinegar prepared in this way will 
keep indefinitely, and a teaspoonful added 
to a glass of water makes a most refresh- 
ing and healthful drink, 

Raspberry Syrnp for Flavoring. 

Put as many berries as desired in the 
preserving kettle, crush slightly, heat 
slowly and cook very gently for half an 
hour. Crush with a wooden spoon and 
strain through a cheesecloth bag. Put the 
juice into a clean preserving kettle after 
measuring. Let it come to a boil, then 
skim. Add to the berry juice half its 
quantity of sugar. Stir until dissolved, 
then pour into hot sterilized bottles. Set 
uncovered in pans of hot water on the 
stove or in the oven, cook ten minutes 
longer, fill to overflowing with the boiling 
juice and seal. 



How Lemon and Vanilla Flavors 
Are Made at Home. 

There is no reason why the housewife 
who wishes to keep down her expenses, 
and at the same time make sure her fam- 
ily is getting pure food* should not put up 
her own extracts and flavorings. It is 
really very little trouble, and the expense 



MENUS. 



237 



is almost nil in comparison to the price 
one is obligedl to pay for the high grade 
extracts. Take the lemon, for instance. 
Before cutting the lemon to extract the 
juice, scrub well, rinse and wipe with a 
soft cloth. Then grate off all the delicate 
yellow skin, taking care that none of the 
white part of the rind goes in, as this will 
give a bitter taste. Pack a small bottle 
full of these yellow shavings, cover with 
pure grain alcohol and set away for three 
weeks. At the end of that time the con- 
tents of the bottle should be strained and 
the extract is ready for use. An even tea- 
spoonful of this preparation will flavor a 
quart of custard or other similar dish. 



Lemon Zest. 

This is a great favorite with English 
cooks. Rub thoroughly washed lemons 
with lumps of sugar until they have ab- 
sorbed the oil from the rind. Then rub 
the lumps to a powder and store in a glass 
jar. These contain simply the oil of the 
lemon and are considered particularly deli- 
cate. 



Lemon Sugar. 

Place the grated yellow peel from lemons 
in a wide mouthed bottle and cover thickly 
with granulated sugar. Keep the bottle 
tightly corked. The sugar becomes satu- 
rated with the oil from the peel and im- 
parts a delicious flavor. Still another way 
is to rub lumps of sugar over the lemon 
rind until the oil cells are broken and the 
oil absorbed by the sugar. Place the 
lumps of sugar in an air tight jar and 
when ready to use dissolve some of the 
sugar in whatever it is desired to flavor. 



Orange Sngar, 

Wash the oranges, then with a sharp, 
thin bladed knife pare off the thin yellow 
rind without a particle of the bitter white 
underneath. Spread on plates and dry in 
a sunny window or in a cooling oven wirn 



door ajar. When perfectly dry, add to 
the rind of a half dozen good sized oranges 
a half pound granulated sugar. Rub to 
a powder in a mortar, sift through a fine 
sieve, returning the coarse particles to the 
mortar to be reground and sifted. A table- 
spoonful of this sugar will flavor a quart 
of cream or other sweet. Sugar made from 
Tangerine oranges is specially delightful, 
Orange zest and orange extract are made 
in the same way as those from lemon. 



Strawberry Extract. 

Fill a quart jar with sweet ripe berries^ 
cover with white brandy, let stand two 
weeks, then strain through cheesecloth, 
pressing out all the liquid ; pour in bottles, 
cork tightly and keep in a cool, dry place. 
Use for flavoring. 

Vanilla Essence. 

The best vanilla comes from Mexico, 
though a very good quality may be ob- 
tained from Honduras, Guinea, Brazil or 
Ceylon. To make the essence cut three 
pods into small shred's and put in a bottle 
with a pint of brandy ; cork tightly, shake 
occasionally, and it will be ready to use in 
three months. 

Vanilla, Extract, 

Cut and chop fine two or three pods and 
pound fine in a mortar ; rub or pound into 
them a little powdered' sugar; put in a 
pint bottle, add a tablespoonful water and 
let stand over night. The next day pour 
on a cup spirits of wine, cork well and let 
stand for a month, shaking every day. 

Vanilla Flavoring. 

Split four beans and clip in bits with 
scissors; put seeds, husks and all into a 
bottle and pour over it one pint brandy or 
whiskey; cork tightly, shake frequently 
for the first four or five weeks. It is then 
ready for use and will keep for years. 



23* 



MENUS. 



Vanilla Pods. 

Many professional cooks prefer to use 
the pods themselves in flavoring, declaring 
that the flavor imparted is more delicate. 
When making a cream or pudding, the 
pod is stirred in the substance to be 
flavored. It is then removed^ washed in 
two waters and reserved for future use. 
If care is taken a pod will last for a long 
time. 



Ginger Extract. 

Cover two ounces ginger root with one- 
half pint of pure grain alcohol. Let stand 
till the spirit is impregnated thoroughly 
with the ginger, then strain and bottle. 

Rose Flavoring:. 

The easiest way to prepare this is to fill 
a bottle with fresh, fragrant petals, crowd- 
ing them down as compactly as possible. 
Pour on pure alcohol to submerge the 
leaves. Cork tightly and set in a cool 
place for several weeks, then strain and 
use as other flavorings. 

Hose .Syrnp. 

Cut fragrant roses in full bloom, picking 
in the early morning with the dew still on. 
Dry slightly, then pull out the petals 
and spread on trays to prevent mildew. 
Keep cutting the roses and drying in this 
way until there are enough for a jar or 
tumbler of preserves. Put in preserving 
kettle with just water to cover and cook 
until the leaves are tender. Add sugar, 
pint for pint, and cook until it forms a 
jelly like syrup. Pour into jelly glasses. 
When ready to use -a teaspoonful gives a 
delicious flavor to a cake or pudding 
sauce. 



Picnic Lunch Cooked Around 
Camp Fire. 

For a day's outing try cooking the din- 
ner over a camp fire. If you do not wish 



to carry many cooking utensils along 
there are plenty of things that can be 
grilled on the end of sharp pointed sticks. 
A wire broiler is not a heavy thing to 
carry and over a bed of glowing coals you 
can broil a steak or fish, toast bread or 
use it as a rest for the coffee pot. Frank- 
furters are nice spitted and grilled over a 
fire ; also a kebab of lamb or tender beef 
in old Greek fashion. To do this cut the 
meat in two inch square pieces before 
leaving home, and cover with onion juice 
or minced onion to season. Let stand for 
an hour before packing for the picnic. 
When ready to grill, string the pieces of 
meat on a sharp pointed stick of some 
green wood, lay across two notched sticks, 
set up by the bed of coals, then turn every 
few minutes until nicely browned and 
sending forth the most ravishing odors. 
Season with salt and pepper and serve on 
the little wooden grocer's plates. 

A Barbecue on a Small Scale. 

A barbecue on a small scale is a good 
camp dish. Lay the ribs of a sheep on a 
grill, brush over, using a swab of clean 
cloth tied on the end of a stick, with a 
mixture of melted butter and vinegar, 
whipping a half cup softened butter with 
a quarter cup vinegar until frothy like 
salad dressing. Season well with salt, 
pepper and mustard. As the meat broils 
on the gridiron or grill, keep saturating 
with the dressing. When done it will be 
deliciously seasoned. 

Apples and Potatoes. 

Apples may be spitted and toasted ever 
the fire, or baked in the ashes or a covered 
pan until tender. Potatoes can be baked 
covered over in a bed of hot as l hes. When 
done brush off, break the skin slightly and 
serve with salt. 

Roast Clains. 

Clear a place in the sand, stand the 
clams upright so that the juice will not 



MENUS. 



239 



run out as they open, and cover with 
brush, driftwood and fire. As fast as they 
open, fish out with a stick, taking pains 
to secure a large clam first. Having eaten 
that, use the half of the shell for holding 
butter and pepper, into which the rest of 
the clams may be dipped before eating. 

Camp Coffee. 

Allow a tablespoonful ground coffee for 
each one in» the camp and "one for the 
pot." Put into a cheesecloth bag with a 
draw string to tie about the mouth, lay in 
the pot and pour in cold water as many 
cups as you wish to serve. Cover closely^ 
stopping up the spout with a twist of 
paper. As soon as it boils it is ready to 
serve. Use condensed cream and block 
sugar. Making the coffee by this cold 
water process obviates the necessity of a 
longer wait while the water gets its first 
boil. 



Baked Eg-grs. 

Make a small hole in the top to prevent 
bursting, then stand in rows against hot 
stones around the camp fire. 

Toasted Cheese. 

Cut the cheese in pieces two inches 
square, impale on a green stick and toast 
over the fire. 



Corn Bread Baked in the Ashes. 

Sift together before leaving home three 
pints Indian meal, one pint wheat flour, 
one teaspoonful salt, a tablespoonful sugar 
and six teaspoonfuls baking powder. 
When ready to bake, stir in enough cold 
water to make a stiff dough, form into 
balls about the size of hens' eggs, roll in 
dry flour and bake in hot ashes, which 
must completely cover the bread. Bake 
about twenty minutes. 



Index 



Page, 
SOUPS. 

Black Bean Soup 7 

Beef Soup 10 

Bouillon • • • H 

Cream of Celery Soup 7 

Clam Chowder 9 

Clam Bouillon 9 

Clam Broth (served en tasse) . . . . 9 

Cream of Corn Puree 10 

Consomme 10 

Carrot Puree or Potage a la Crecy. . 12 

Fruit Purees 12 

Fish Soup 8 

Lobster Bisque or Puree 12 

Potato Soup 10 

Purees or Thick Soups 12 

Savory Soup 9 

Scotch Broth 8 

Soup Stock 11 

Split Pea Soup 8 

• Turkey Soup 9 

Virginia Oyster Soup 8 



FISH. 

Baked Fish 14 

Broiled Lobster 18 

241 



Page. 

Broiled Smelts 16 

Baked Haddock 16 

Buttered Crabs 18 

Codfish with Walnuts 16 

Codfish Balls 13 

Crab Croquettes 18 

Clam Fritters 17 

Clam Mousse 17 

Cold Crab Ravigote 20 

Curried Lobster 20 

Fried Smelts 15 

Filet de Bass 14 

Lobster Farcie 20 

Lobster a la Newburg 19 

Mussels in Shells 19 

Oyster Shortcake 19 

Oyster Cocktails 20 

Pickled Oysters 20 

Philadelphia Lobster Salad 19 

Planked Shad 15 

Salt Mackerel 13 

Stuffed Smelts 15 

Shad Roe 15 

Shad Roe Croquettes 15 

Salmon Croquettes 16 

Steamed "Little Necks" 17 

Scalloped Clams 17 

Terrapin 18 

White Mountain Mackerel 14 






242 



INDEX. 



Page. 



Paae. 



POULTRY. 



MEATS. 



Broiled Chicken 22 

Chicken en Casserole , 21 

Chicken en Casserole No. 2 22 

Chicken Croquettes 23 

Chicken a la Baltimore 22 

Chicken Curry 23 

Dressings 26 

Guinea Fowls 24 

Orange Sauce 25 

Roast Chicken 21 

Roast Turkey 24 

Roast Goose 24 

Roast Duck 25 

Smothered Chicken 22 

Stewed Duck 23 

EGGS. 

Baked Eggs 28 

Boiled Eggs 30 

Curried Eggs 28 

Devilled! Eggs 28 

Eggs in Cases 27 

Eggs and Artichokes 30 

Eggs a la Caracas 29 

Fried Eggs 27 

French Omelet 20 

Hard Boiled Eggs 27 

Hollandaise Sauce 80 

Lyonnaise Eggs 30 

Plain Omelet 29 

Scrambled Eggs with Green Peppers 29 

Spanish Omelet 31 



Braised Beef 33 

Braised Veal 45 

Bullock's Heart 34 

Beef a la Mode 85 

Broiled Steak , 35 

Beef Tongue 36 

Breast of Lamb Stuffed 38 

Breaded Lamb Chops 39 

Breakfast Bacon 41 

Broiled Ham 43 

Baked Ham with Cider Sauce.... 43 

Calve's Tails 47 

Calf's Brains 44 

Calf's Ears 46 

Calf's Head Entire 46 

Crown Roast of Lamb 40 

Corned Beef, English Fashion 36 

Fricandeau of Veal, Larded 47 

Fricassee of Lamb 39 

Grilled Breast of Mutton 40 

Haricot of Oxtails 36 

Haricot of Mutton 40 

Hungarian Goulash 37 

Irish Stew 38 

Li ver wurst 43 

Mock Venison 39 

Mock Duck 37 

Noisettes of Tenderloin of Beef 33 

Pigs' Feet 42 

Pork Pies 42 

Roast Beef 34 

Roast Leg of Mutton 39 

Roast Saddle of Mutton 40 

Roast Pig 41 



INDEX. 



243 



* Page. 

Roast Shoulder of Pork 44 

Roast Shoulder of Veal 45 

Sweetbreads 47 

Salt Pork with Cream Gravy.... 44 

Scrapple — 43 

Sausage 42 

'Scotch S-tew 38 

Tripe a la Lyonnaise 37 

Veal Potpie 45 

Veal Croquettes 46 

Veal Goulash 46 

Veal a la Marengo 47 

Yorkshire Pudding . . 35 

VEGETAiBLEiS. 

Asparagus . 51 

Boiled Turnips 77 

Baked Turnips 77 

Broiled Tomatoes 76 

Baked Tomatoes 76 

Boiled Potatoes 69 

Baked Potatoes on Half Shell 68 

Baked Potatoes 66 

Baked Green Peas 67 

Bean Croquettes. 62 

Boston Baked Beans 61 

Baked Mushrooms 60 

Baked Beets 60 

Broiled Mushrooms on Toast 60 

Broiled Egg Plant 60 

Boiled Okra 59 

Beets and Rhubarb. Jelly 58 

Beet Greens 57 

Brussels Sprouts 57 

iBoiled Lima Beans 56 



Page. 

Boiled Cabbage 56 

Boiled Corn 55 

Broiled Sweet Corn 53 

Canapes of Asparagus 50 

Cold Asparagus 51 

Corn Fritters 52 

Cucumber Salad 53 

Celery Root Salad, Celery Relish. . 53 

Cauliflower Salad 54 

Chou Farci, or Stuffed Cabbage 49 

Cabbage Salads 55 

Celery, Apple and Nut Salad 55 

Celery with Cream Sauce 56 

Cauliflower au Gratin 57 

Cooked Lettuce... 62 

Curried Tomatoes 76 

Creamed Onions 64 

Creamed Peas in Turnip Cups or 

Bread Croustades 68 

Creamed Potatoes 69 

Dutch Potatoes 72 

Dandelion Greens 51 

Dandelion Salad 51 

Dressing for Cabbage Cold Slaw. . 54 

Delicate Ways of Cooking Carrots 54 

Egg Plant, Turkish Style 52 

Egg Plant au Gratin 58 

(Fried Egg Plant 55 

Fried Turnips 77 

Frigoles, or Mexican Beans 61 

French Fried Potatoes 71 

Fried Tomatoes 76 

Fried Onions 62 

French Artichokes (Gold) 49 

Fried Peppers 66 

Green Corn Succotash 52 



244 



INDEX. 



Page. 

Green Corn Chowder 52 

Green Corn Omelet 53 

Green Corn Pudding 54 

Greens 58 

Green Peppers for Salads or 

Relishes 65 

Green Pea Puree 68 

Glazed Onions 69 

German Lyonnaise Potatoes 72 

Jerusalem Artichokes 50 

Kale 62 

Kohlrabi 59 

Lettuce for Salad 63 

Lentils 59 

Lentil and Rice Cakes 63 

Lentil Hash 61 

Mashed Potatoes 71 

Mushroom Catsup 63 

Mushrooms with Tomatoes 60 

Okra Salad 63 

Onions, Raw and in Salad 68 

Onions Stuffed with Cheese 70 

Okra Gumbo 58 

Potato Balls 71 

Pumpkin a la Italienne 73 

Pumpkin Chips 70 

Potatoes Persillade 70 

Peas 65 

Parsnips 66 

Parsnip Fritters 64 

Parsnip Stew 67 

Pea Salad 67 

Panned Tomatoes, Cream Gravy... 64 

Parsley 64 

Peas wi-th Pork 62 

Pickled Mushrooms 61 



Page. 

(Spanish Okra 65 

Spanish Beans 57 

(String Beans Sauted in Butter. ... 60 

•Stewed Tomatoes 77 

String Beans, Italian Style 57 

Stuffed Tomatoes 75 

Stuffed Peppers 67 

Summer Squash 75 

Summer Beets 59 

•Swiss Spinach 74 

Salsify Fritters 74 

Salsify au Gratin 74 

Salsify, or Oyster Plant 74 

Spinach Croquettes 73 

Spinach 73 

Sorrel 73 

Stuffed Potatoes 72 

Sweet Potatoes 66 

Sweet Potatoes en Surprise 72 

Sweet Potato Souffle 72 

Stuffed Egg Plant 56 

Stuffed Cucumbers 52 

Stuffed Artichokes 50 

Souffled Potatoes 70 

Scalloped Potatoes 70 

Scalloped Okra 64 

To Cook Cucumbers 53 

The Pumpkin 73 

Tomato Paste 75 

Turnip Balls 77 

Turnips au Gratfin 77 

Winter Squash 75 

GAME. 

Broiled Reedbirds 79 

Baked Wild Goose SO 



INDEX. 



245 



Page. 
Barbecued Squirrels, Southern Style 85 

Brunswick Stew 85 

Broiled Yenison Chops and Cutlets So 

Grouse 81 

Hares 81 

Hassenpf effer 82 

Hare Pie . . ... S3 

Pigeons 83 

Partridge .84 

Potted Pigeons 81 

Pigeon Pie. 82 

Plover, or Dough Bird 80 

Rice and Rabbit Stew 85 

Roast Venison 84 

Roast Hare 82 

Salmi of Woodcock 83 

Stewed Venison 84 

Teal, Wigeons and Other Small 

Ducks 79 

Woodcock 83 

Wild Ducks 80 



SAUCES. 

Anchovy Sauce 87 

Bernaise Sauce 87 

i Bechamel Sauce 87 

Bordelaise Sauce 87 

Bread Sauce (for Game and Poultry) 88 

Brown Butter Sauce 88 

Caper Sauce 88 

Celery Sauce (for Boiled Fowl) 88 

Cider Sauce (for Boiled Ham) S9 

Chestnut Sauce (for Turkey) 89 



Page. 

Curry Sauce 89 

Cold Mint Sauce 90 

Cream, or White Sauce 90 

Currant Mint Sauce 91 

Dutch, or Hollandaise Sauce 91 

Horseradish Sauce 90 

Hollandaise Sauce 91 

Lemon Sauce (for Fish) 88 

Mustard Sauce 90 

Maitre d'Hotel Butter (Cold) 90 

Sauce Tartare 89 

Sauce Tartare No. 2 91 

Sauce Bernaise 91 

Tomato Sauce 89 



SALADS. 

Apple, Nut and Celery Salad 94 

Apple and Celery Salad 93 

Baked Bean Salad 94 

Beet Salad 95 

Codfish Salad 97 

Cooked Salad Dressing 93 

Cabbage Salad &4 

Cleopatra Salad 97 

Chicken Salad 96 

Egg Salad 99 

English Walnut Salad 99 

Fruit Salad 95 

French Dressing 94 

Green Pepper and Cream Cheese 

Salad 96 

Green Peppers Stuffed with Nuts. . 97 
Green Pepper, Lettuce and Tomato 

Salad 97 



246 



INDEX. 



Page. 

Irish Moss Salad 99 

Lobster Salad 95 

Mayonnaise 94 

Nasturtium Salad 96 

Oyster Salad. /. 95 

Potato Salad. . . 98 

Peanut and! Banana Salad 96 

Potato, Tomato and Green Pepper 

Salad 97 

Sour Cream Salad Dressing 93 

String Bean Salad 95 

Stuffed Pepper Salad 97 

Shrimp Salad 98 

Sweetbread Salad 98 

Spanish Cold Slaw 98 

Spinach Salad 99 

Walnut Salad 98 

Water Lily Salad, for Easter or 

Palm Sunday 99 



COOKIES. 

Aunt Coe'si Worcester Ginger Snaps 102 

Aunt Ida's Hermits 102 

Cookies for Children 102 

Cocoanut Cookies 102 

Chocolate Cookies 103 

Cousin Jessie's Molasses Cookies.. 101 

Cinnamon Jumbles 101 

For the Cooky Jar 102 

Jumbles 102 

Lemon Jumbles 101 

Sugar Cookies 101 

Sand Tarts 103 

Self Raising Flour Ginger Snap*. . 102 



PASTRY. 



Page. 



Apple Slump 113 

Apple Fritters 112 

Apple Tapioca Pudding. 113 

Apple Meringue 112 

Apple Snow 114 

Apple Floating Island 110 

An Economical Plum Pudding 122 

Apple Custard 124 

Angel Food 127 

Almond Wafers 131 

Apple Layer Cake 131 

Another Recipe for Nut Cookies . . . 134 

Bride's Cake Icing 137 

Boiled Icing. 137 

Biscuit Ice Cream 124 

Biscuits and Parf aits 124 

Bread Jelly 124 

Banana Cream 112 

Banana Trifle 112 

Blackberry Slump 113 

Baked Apple Slump 113 

Blackberry and Apple Fool 114 

Blackberry Mould 114 

Blueberry Pudding 114 

Bread Pudding U5 

Boiled Indian Pudding 118 

Baked Peaches 120 

Blackberry Pan-Doughdy Ill 

Blackberry Fritters Ill 

Blackberry Pie 107 

Chocolate Pie 107 

Cocoanut Pie *, 109 

Chocolate Pudding (Cold) 114 

Cherry Butter Pudding 114 

Cherry Dumplings 115 



INDEX. 



247 



Page. 

Cabinet Pudding 115 

Cottage Pudding 115 

Cocoanut Pudding. . . e 115 

Cherry Roly Poly 116 

Cherry Tapioca 116 

Cherry Pie 108 

Chocolate Pudding. 117 

Christmas Plum Pudding 119 

Cream Sauce for Pudding 121 

Calfs Foot Jelly No. 2 123 

Charlotte Russe 124 

Caramel Custard 125 

Caramel 125 

Coffee Jelly 126 

Coffee Bavarian Cream 126 

Chocolate Nut Cake 128 

Chocolate Layer Cake 128 

Christmas Fruit Cake 131 

Chocolate Filling 131 

Cocoanut Macaroons 132 

Chocolate Filling No. 2 133 

Christmas Squares 133 

China Boy's Sponge Cake 134 

Confectioner's Sugar Icing 137 

Chestnut Patties 138 

Chocolate Icing 138 

Cocoa Frosting 138 

Deep Apple Pie 105 

Deep Apple Pie with Cream Cheese 107 

Date Pie 108 

Delmonico Pudding 113 

Delicate Dumplings 115 

Delicate Pudding 116 

Date Fluff-Duff 117 

Dried Apple Cake 127 

EngHsfc Christmas Fruit Cake 130 



Page. 

English Lemon Pie 110 

English Apple Tart 106 

Excellent Graham Pudding 117 

Favorite Blackberry Pudding 113 

Fig Pudding 116 

Frozen Desserts, Ice Creams, Sher- 
bets, &c 123 

Flawns or Cheese Cakes 133 

Fruit Jelly 122 

Frosting Without Eggs 138 

Gingerbread with Chocolate Icing. 135 

Good Friday Cake 132 

Gooseberry Tart 107 

German Apple Kuchen 128 

German Peach Pie HI 

Green Tomato Mock Mince Pie 108 

Green Gooseberry Pudding 116 

German Chocolate Pudding 116 

Gold Cake 132 

Hickory Nut Cookies 136 

Hickory Nut Macaroons 137 

Indian Apple Pudding 112 

Indian Apple Jelly Pudding 119 

Indian Pudding 117 

Indian Pudding with Meringue 120 

Iced Pudding Sauce H8 

Lemon Custard Pie 107 

Lemon Mincemeat 109 

Lemon Sauce 120 

Lemon Filling 135 

Layer Cake 129 

Lemon Jelly ^25 

Maple Cream Filling 135 

Mocha Filling 235 

Marble Cake 135 

Molasses Cookies.... 135 



248 



INDEX. 



Page. 

Marguerites 131 

Marshmallow Trifle 126 

Maple Custard 125 

Mince Pie 109 

Marmalade Sauce 122 

Oly-kooks 134 

Open Peach Pie Ill 

Orange Pie 109 

Orange Filling 132 

Pastry 105 

Peach Pie Custard 108 

Puff Paste 106 

Pumpkin Pie 110 

Peach Pie with Meringue Ill 

Peach Pie with Vanilla Syrup Ill 

Plum Pudding Glace 117 

Peach Fritters 118 

Prune Whip 118 

Plum Pudding Sauce 118 

Peach Betty 119 

Peach Cobbler 120 

Peach Dumplings 120 

Prune Gingerbread 133 

Petite Fours 129 

Pfeffer-Nusse of Pepper Nuts 128 

Platzen, or Small Drop Cakes 127 

Peanut Wafers 126 

Pound Cake 126 

Plain Boiled Custard 124 

Plain Baked Custard 122 

Pudding Sauce 121 

Peach Souffle 121 

Queen of Puddings 121 

Quince Custard 123 

Rhubarb Dumplings 121 

Rhubarb Pie 112 



Page. 

Raisin Puffs 119 

Russian Apple Pie 106 

Seedi Cakes 137 

Scotch Cakes 135 

Sunshine Cake ^ . 134 

Simnel Cake 132 

Sponge Cake 130 

Southern Pound Cake 130 

Silver Cake 127 

Snow Jelly 125 

Sour Cream "Pat-a-Pan" Cakes 126 

Steamed Pudding 121 

Strawberry Pie 110 

Scotch Apple Tart 108 

Steamed Peach Pudding 119 

Soft Gingerbread with Sour Milk. 135 

Sour Cream Filling 136 

Tutti Frutti Filling 136 

The Making of Custards 122 

White Ribboners' Mince Pie 110 

Wind Beutel, or Wind Bags 137 

White Layer Cake 129 

Wine Jelly 12£ 

Yule Cake 133 

BREAD. 

Almond Coffee Bread 140 

Baking Powder Bread (Quick Pro- 
cess) 139 

Boston Brown Bread 140 

Boston Brown Bread (New Style). 143 
Brown Bread with Pumpkin Juice . 140 

Butter Cakes 144 

Bannocks 144 

Baking Powder Biscuits 146 

Beaten Biscuits 146 



INDEX. 



249 



Page. 

Bread Muffins 147 

Blackberry Muffins 147 

Buckwheat Pancakes 150 

Brooklyn Hot Cross Buns. 145 

Cinnamon Buns 143 

Corn Dodgers 145 

Corn Muffins 146 

Corn Pone 146 

Cheap Hoe Cake 146 

Cracked Wheat Muffins 148 

Cream Waffles 151 

English Crumpets 144 

Entire or Whole Wheat Bread 142 

Flannel Cakes 150 

French Fritter Batter 148 

Gluten Bread . . 142 

Graham Muffins 149 

Georgia Waffles 151 

Hominy Muffins 148 

Health Food Bread No. 2 139 

Health Bread (Quick Process) 142 

Home Made Yeast 143 

Hot Cross Buns 145 

Lapland Muffins 148 

Moonshiners' Corn Cake 146 

Nebraska Cornbread 139 

Nut Bread 141 

Orange Fritters 149 

Popovers 149 

Puff Fritters 149 

Pancakes a la Celestine 150 

Parker House Rolls 147 

Plain White Bread (To Be Baked 

in One Day) 143 

Raised Wheat Muffins 147 

Rye Bread 141 



Page. 

Rice Muffins 148 

Raised Waffles 150 

Swedish Rolls 149 

Sour Milk Griddle Cakes 149 

Sweet Milk Griddle Cakes 150 

Scotch Short Bread 141 

Sour Milk Brown Bread 141 

Steamed Corn Bread 142 

Salt Rising Bread ; 142 

Sour Milk Corncake 143 

Sour Cream Biscuit 144 

Toasted Muffins 148 

Virginia Batter Bread 139 

Velvet Muffins 147 

Vienna Rolls 147 

White Bread with Potato Sponge. .. 141 



CANDIES. 

Buttercups 159 

Butter Scotch 158 . 

Burnt Chocolate Almonds (Gouffe) 155 | 

i 

Burnt Almonds with Chocolate. ... 155 ! 

Butter Taffy 156 

Curled Candy 160 

Chocolate Almonds 153 

Chocolate Marsh-mallows 158 

Chocolate Caramels 153 

Chocolate Fudge 159 

Coffee Caramels 154 

Caramel Almonds 155 

Coloring the Fondant 155 

Cocoanut Cream Candy 156 

Chocolate Cream Mints 157 

Cocoanut Fudge 159 



25© 



INDEX. 



Page. 

Double Fudge 160 

French Cream without Cooking 154 

French Fondant 154 

Gum Drops 158 

Grilled Almonds 160 

Glaced Fruit and Nuts 157 

Home Made Cream Candy 158 

Jujubes 159 

Molasses Kisses 153 

Mexican Kisses 156 

Maple Foundation or Fondant 156 

Nut Caramels 156 

Peppermints . v . 157 

Peanut Candy 157 

Soft Caramels. 154 

Spiced Chocolate 158 

Vanilla Fudge 158 

Walnut Fudge 160 

Woodmere Fudge 159 

DRINKS. 

A Temperance Mint Cordial 190 

A Temperance Loving Cup 191 

Black Raspberry Shrub 190 

Buttermilk Pop 191 

Cherry Shrub 187 

Fruit Punch 189 

Fourth of July Lemonade 190 

Frothed Chocolate 191 

Ginger Crak 185 

Grape Juice Lemonade 186 

Ginger Punch 187 

Grape Punch 189 

Home Made Soda Water 187 



Page. 

Iced Tea 188 

Lemonade 189 

Lemon Ginger Punch with Mint . . . 191 

Lemon Ginger Beer 190 

Mint Julep (for the punch bowl) . . 188 

Mulled Cider 191 

Orange Punch 185 

Oatmeal Water 190 

Pineappleade 185 

Pineapple Punch with Rum 186 

Pineapple Fruice 188 

Pineapple Punch 187 

Raspberry and Currant Cup 188 

Red Raspberry Shrub 191 

Southern Egg Nog 185 

Switchel 190 

The Perfect Cup of Coffee 186 

Tea 187 

Zoolak 189 



ICES. 

Coffee Frappe 193 

Chocolate Ice Cream 195 

Currant Water Ice 196 

Frozen Tea Sherbet 194 

Frozen Pudding 198 

Grape Sherbet 396 

Helderberg Ice Cream 198 

Lemon Milk Sherbet 195 

Lemon Ginger Sherbet 195 

Lemon Sherbet 197 

Mint Sherbet 195 

Miss Daniels' Custard Ice Cream.. 198 



INDEX. 



251 



Page. 
Meringue Glace or Baked Ice 

Cream 194 

Pineapple Sorbet . 194 

Philadelphia Ice Cream 195 

Pistache Ice Cream 196 

Pomegranate Water Ice 196 

Peach Ice Cream 198 

Peach Sherbet 196 

Pineapple Parfait 197 

Roman Punch 193 

Red Raspberry Sherbet 195 

Raspberry Cream 196 

Red Raspberry and Currant Ice... 197 

Sicilian Sherbet. 196 

Strawberry Parfait 198 

Tutti Frutti Ice Cream 196 

Vanilla Ice Cream (with Hot 

Chocolate Sauce) 194 

Vanilla Parfait 197 

Violet Parfait 197 

Water Ices 193 

White Chocolate Ice Cream 195 

White or Angel Parfait 197 



PRESERVES AND JELLIES. 

Apple Chutney 179 

Auburn Cucumber Pickles 180 

Apple and Tomato Chutney 178 

Apple Butter 171 

Arizona Orange Marmalade 175 

Barberry Sauce with Sweet Apples 163 

Bitter Scotch Marmalade 175 

Barberry Jelly 170 

Barberry Jelly No. 2 171 



Page. 

Blackberry Jam 172 

Blue Grape Jelly 174 

Blackberry Catsup 178 

Blackberry Vinegar 182 

Brandied Peaches 164 

Canned Blueberries 161 

Canned Blackberries 162 

Canning 162 

Canned Cherries 163 

Canned Pears 1 165 

Canned Gooseberries 167 

Canned Peaches 167 

Currant and Raisin Conserve 170 

Cherry Jam 171 

Candied Cranberries 171 

Crab Apple Jelly 172 

Cranberry Jelly 172 

Currant Jelly 173 

Cucumber Catsup 177 

Cherry Catsup 178 

Canned Tomatoes 181 

Cherry Vinegar 180 

Chutney 179 

Cucumber Mangoes 182 

Chopped Pickles of Yellow Cu- 
cumbers 182 

Canned Snap Beans 183 

Fig Preserves 166 

Filling Glasses 170 

Green Pepper Catsup 179 

Grape Catsup 178 

Green Preserved Tomatoes 167 

Grape and Orange Jam 174 

Grape Jam 173 

Grape Relish 174 

Grape Butter 174 



252 



INDEX. 



\ 



Page. 

Green Currant Jam 172 

Green Grape Jam 172 

Gingered Pears 169 

Green Grape Preserves 164 

Grape and Elderberry Preserves. . . 164 

Green Tomato Catsup 179 

Hints About Preserving 169 

In the Putting Up of Fruit. f 161 

Jellies, Jams and Marmalades 169 

Lemon Catsup 179 

Lemon Marmalade 175 

Mushroom Catsup 178 

Mangoes 180 

Morello Cherry Preserves 165 

Orange and Rhubarb Marmalade.. 176 

Old Fashioned Tomato Catsup 178 

Olive Oil Pickles 183 

Preserved Apples 162 

Preserved Apples No. 2 163 

Preserved Peaches 164 

Preserved Ripe Tomatoes 165 

Preserved Pineapples 167 

Pineapple Marmalade 174 

Peach Leather 175 

Peach Encho 176 

Pineapple Chips 17G 

Peach Marmalade 177 

Pineapple Vinegar 181 

Pickled Cherries 180 

Quinces with Sweet Apples 165 

Quinces with Cider and Molasses 

(Colonial) 166 

Quince Preserves 168 

Quiuce Cheese 175 

Quince Marmalade 175 

Ripe Cucumber Pickles 182 



Page. 
Raisine 177 

Rhubarb and Orange Marmalade . . 177 

Rhubarb and Orange Jam 177 

Rhubarb and Fig Jam 177 

Rhubarb Jam. 176 

Riverside Marmalade 176 

Strawberry Preserves 166 

Spiced Gooseberries 165 

Spiced Blackberries 164 

Strawberry Tomato Preserves 169 

Strawberry Jam 176 

Santiago Chili Sauce 179 

To Can Corn, Peas and Lima Beans 181 

Tutti Frutti 168 

To Prepare the Paraffine 170 

The Comparative Cost of Jelly. . . . 170 

Tomatoes Canned Whole 181 

Wild Grape Preserves 163 

Watermelon Preserves 168 

W ? ld Grape Marmalade 174 

Wild Grape Jelly 173 

Wild Grape and Crab Apple Jelly. 173 
Wild Grape and Elderberry Jelly.. 173 

Where to Keep Jellies 170 

Yellow Tomato Preserves 169 



DISHES FOR INVALIDS. 

Apple Water 200 

Beef Tea ,... 201 

Broiled Sweetbreads 204 

Broiled Beefsteak 204 

Broiled Frogs' Legs 203 

Broiled Mackerel 204 



INDEX, 

Page, 

California Brown Corn 203 

Chicken Broth 199 

Chops, Fish and Birds in Paper 

Cases 203 

Cooling Drinks for Feverish Colds. 202 
Dainty Desserts for the Nursery or 

Invalid's Tray 200 

Egg Gruel 200 

Egg Nog 201 

Gruels •• 200 

Ice Cream for the Invalid 202 

Lime Water and Milk 202 

Mutton Broth 201 

Meringued Toast 199 

Mulled Cider 199 

Milk Porridge 201 

Oatmeal Gruel 200 

Orgeat 199 

Panada 199 

Prune Puff 202 

Rice Coffee 201 

Raw Beef Sandwiches 203 

Scorched Codfish 204 

Sponge Cake 201 

Tea Brewed in Milk 203 

Venison 204 



MENUS. 

A Simple and Elegant Thanksgiving 

Menu (Hotel Savoy) 218 

A Second Menu from the Savoy . . 218 
Appetizing Summer Substitutes for 
Meat 231 to 233 



253 

Page. 

Appetizing Picnic Lunch for Canoe- 
ing Party 226 to 227 

Cold Fruit Soups for Summer 
Menus 230 to 231 

Fifty Cents a Day for Dinners and 
Luncheons 221 to 222 

How Lemon and Vanilla Flavors 
Are Made at Home 236 to 238 

Historical Southern Dishes by Old 
Time Hostesses 233 to 235 

Lenten Menus without Meat. 216 to 218 

Lunch for a Sailing Party.. 222 to 226 

Menus for a Week in the 
Spring 207 to 209 

Menus for Seven Course Luncheon 219 

Menus for a Week in Early Sum- 
mer 209 to 210 

Menus for a Week in the 
Autumn 210 to 212 

Menus for a Week in the 
Winter 212 to 214 

Menus for a Week in Mid- 
winter 214 to 216 

Medicinal Cordial Recipes.. 235 to 236 

New Year's Dinner for Eight Per- 
sons Costs $4 206 to 207 

New England Boiled Dinner 220 

Picnic Lunch Cooked Around Camp 
Fire 238 to 239 

Refreshing Summer Beverages of 
Mint 227 to 229 

Rhode Island Clam Bake without 
Sea Weed 219 to 220 

Refreshments for Lunch Baskets. . 219 

St. Valentine Supper Menu 220 

Tin Wedding Menu 218 



L 



254 



INDEX. 



Page. 
Thanksgiving Menu (Hotel Savoy) 218 
Vegetables That Are Better Than 

Medicine 229 to 230 

Washington's Birthday Supper 

Menus, No. 1 and No. 2 219 



Page 
Waldorf - Astoria: Thanksgiving 

Menu 218 

Yuletide Wedding Menu 207 

$5 Xmas Dinner for Six Plates 

205 to 206 






THE CONNECTING LINK 

IN A PLEASANT JOURNEY 

SOUTHERN PACIFIC 



OFFERS VIA ITS 

— —STEAMSHIPS 

BETWEEN 

NEW YORK and NEW ORLEANS 

The opportunity to combine a water and rail trip. Ask the nearest Ticket Agent to 
route you via rail lines to New York or New Orleans, thence via SOUTHERN PACIFIC 
Steamers (Weekly service from both ports) and return to starting point by rail. This 
trip includes Chicago, St. Louis, Cincinnati, Pittsburg, Buffalo, Baltimore, Washing- 
ton, Philadelphia,.and other principalities. If you contemplate a trip to any point in 

Louisiana, Texas, New and Did Mexico, Arizona, California, Oregon, Washington 

Remember the Southern Pacific Steamers connect at New Orleans with Sunset Route trains for 

points in these states 

L. H. NUTTING, G. P. A., 349 BROADWAY, NEW YORK 



; ^ Rest 

Health 
Recreation 

Aren't you about due for 
two weeks rest and freedom ? 
Arrange today for a new lease 
of life secured in the most 
pleasant way at 

French Lick 
West Baden Springs 

Indoor and Outdoor Recrea- 
tions Unsurpassed. 

Low Round Trip Rates 

Day and night trains, sleepers, parlor 
and buffet cars. 



NONON ROUTE 



FRANK J. REED 
G. P. A. 

Chicago, Ills. 



JUL 141908 



LIBRARY OF CONGRESS 





014 489 002 4 



/ 






